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The Wild Vegetarian Cookbook by Steve Brill

Here's a handy condiment to have around if you're a curry lover. You can add it to any wild or unwild savory dish that benefits from a little spicing up.

Makes 2/3 Cup

4 teaspoons coriander seeds
2 tablespoons yellow mustard seeds
1 1/4 teaspoons turmeric
12 cloves garlic, crushed into a paste
1/4 cup chill paste

1. In a small skillet over medium heat, toast the coriander seeds and yellow mustard seeds until the mustard seeds pop, 2 to 3 minutes. Transfer the seeds from the pan to a small bowl.

2. Place the turmeric in the hot pan and stir until it becomes fragrant, 1 to 2 minutes. Transfer the turmeric to the bowl, add the garlic and chili paste, and mix the ingredients until they are well combined. Curry Paste will keep, tightly covered, in the refrigerator for up to 2 months.

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