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Currying Favor

I’m happy to report that–yes!–I’m not on the downhill slide of Chapter 5. Hopefully in a couple weeks I’ll be moving on to the epilogue pencils and then–gasp!–be able to start on the inks. I don’t know if I’m excited or scared.

Probably a bit of both.

But anyway!

This past week I was making more of a couple of our house spice blends (we mix our own Montreal Steak Seasoning, Curry Powder and Sweet & Smoky Rib Rub among others) and I thought I’d share the curry powder mix I came up with while working on the recipes. Curry powder isn’t difficult to make and 9 times out of 10 the homemade mix will beat the pants off of what you find in the average spice section of your local grocery store.

Curry Powder

4 Tbsp ground coriander
2 Tbsp ground turmeric
1 Tbsp ground cumin
2 tsp ground ginger
1.5 tsp ground black pepper
1 tsp ground yellow mustard
1 tsp ground cinnamon
1/2 tsp ground chili powder

Combine in a small jar and shake to mix. Makes just over half a cup which is enough for 4 pounds of meat (use 2-2.5 Tbsp per pound) or use in any other recipe where curry powder is called for. Will keep for several months in a sealed jar.

So there you have it, a quick and easy curry powder to keep on hand whenever you have a curry craving.

This, of course, makes a nice yellow curry–what most people think of as curry–even though curries vary wildly from area to area and are not always the turmeric-heavy yellow sort.

Now, in addition to using with a meat and/or veggies over rice-style curry, this spice blend is amazing with vegetables, no gravy required!

Take Brussels sprouts, for instance, trim the ends and slice in half lengthwise, toss with a little olive oil and this curry powder and roast in a 375° F oven for 30 minutes or until tender. Simply amazing! (You can also steam the Brussels sprouts to start, but the edges won’t get as brown and crispy.)

Or make little green peas (or the lentil or legume of your choice) according to package directions (usually boiling until tender), drain and mash with a bit of curry powder and butter or oil. It doesn’t need to be smooth, just enough to break up some of the beans or peas and mix them around with the powder.

*Stain Warning* The turmeric in curry powder makes for some vivid yellow stains so watch yourself when you use it. Not only will it stain counters and clothes (when wet, dry isn’t quite as stain-causing but still be careful) but your fingernails, too! I was thinking to myself the other night that I needed a turmeric-colored apron just for when I make Indian recipes so that stains won’t show. I was only half-joking.

What to Feed Your Raiding Party will include a basic Chicken Curry recipe, but until then, why not mix up your own curry powder and find some interesting ways to use it!

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