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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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