Earlier I posted the recipe for the amazing Coconut Curried Chickpea Soup, which calls for some curry powder. While there are many available curry powders for purchase, I make my own. I can’t speak to its authenticity, but I can speak to its delectability! I usually mix up a double batch and store it in an air-tight container on my shelf.
Mixing up a batch of this might save you the trip to the store so you can make your soup, and you will probably be pleasantly surprised at how sweet this tastes. It is not a hot spicy curry, but it packs a whole lot of flavor.
- 2T coriander
- 2T cumin
- 2 tsp cardamom
- 1 1/2 tsp cinnamon
- 1 tsp black pepper
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
Putting it together is simple. Combine all of the above ingredients in a bowl, stir it together to be sure everything is blended, and um, that’s it. Enjoy!
I originally found this recipe in the book THRIVE: The Vegan Nutrition Guide by Brendan Brazier.
