Authors: veggie belly
Curry powder doesn’t have to be complicated to make at home. This one has just 5 ingredients and tastes fabulous in coconut milk based curries. Coriander seeds, cumin and fennel are the basic flavors in this curry powder. Dried red chilies add heat and turmeric gives it color. All you do it toast everything in a pan and then grind. Very easy to make at home!
Look at any store bought curry powder, and you’ll see that coriander is one of the main ingredients. It adds an earthiness, and an unmistakable Indian flavor to curry powder. The cumin in this recipe adds a toasty, smokiness. And fennel seeds brighten up the curry powder.
The ratio of coriander:cumin:fennel is 2:1:1. In other words, if you use 2 tablespoons of coriander seeds, you will need 1 tablespoon of cumin seeds and 1 tablespoon of fennel seeds.
Yields about 5 tablespoons
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
2 or more dried red chilies, broken up into small pieces.
½ teaspoon ground turmeric
- Place coriander, cumin, fennel seeds and broken up red chilies (discard stems) in a medium pan. Use a pan large enough so that the spices are spread in a thin layer.
- Toast the spices on medium-low heat, shaking the pan often, till the spices turn color and get fragrant, about 12 minutes.
- Cool the roasted spices. Then using a spice grinder, grind into a fine powder. Add in the turmeric and blend once more till everything is combined.
- Store in an airtight container for 2 months
Serves about 4
Choose 2-3 of the following: 1 medium onion diced, 4 cloves of garlic minced, 1 large tomato diced, 2 teaspoons minced ginger.
1 recipe curry powder (5 tablespoons), see above for recipe
4-5 cups vegetables (Zucchini, mushrooms, cauliflower, broccoli, carrot, spinach, potato, sweet potato, winter squash etc)
1-2 cups water
1 cup coconut milk
Sauté your choice of onion/garlic/ginger/tomato in oil. Add the curry powder and stir for 30 seconds.
Add vegetables, salt and water and cook till vegetables are tender. (Keep in mind that different vegetables cook in different times, so you will have to add the quicker cooking vegetables later).
Stir in coconut milk, bring back to a boil. Turn off heat as soon as the curry boils.
Serve hot with rice, quinoa, roti or bread.