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The Wild Vegetarian Cookbook by Steve Brill

For years I was frustrated because I had lost this original formula for curry powder and never could re-create it. Finally, when I had my refrigerator replaced I found the index card with the recipe underneath the old refrigerator. I've been using this recipe in wild and non-wild curry dishes ever since.

Makes 1 1/2 Cups


    6 tablespoons coriander seeds
    6 tablespoons turmeric
    3 tablespoons cumin seeds
    3 tablespoons cardamom seeds
    2 tablespoons ground cinnamon
    4 dried chiles or 1 tablespoon cayenne pepper
    2 tablespoons ground dried wild ginger or regular ginger


Simply grind the whole spices and chiles in a spice grinder and mix them with the ground ginger.

Store Curry Powder in a tightly closed jar at room temperature.

After a few months, it'll lose some strength, so you'll have to use more Curry Powder to achieve the same effect.


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