Curry Powder

Preparation

1. Grind the whole spices and mix with the ground spices
2. Keep in an air-tight jar in a cool dark place. This is best fresh but will keep reasonably well for a few weeks

Notes

• Approx 2 grams of this go into a portion of curry, so this value has been used for portions and nutrition

Ingredients

• 85g coriander seeds
• 75g turmeric powder
• 30g brown mustard seeds
• 12g Kashmiri chili powder
• 6g whole cumin seed
• 6g whole fenugreek
• 6g ginger powder

Equipment

Nutritional Facts

• Serving size: 2.8G
• (0% / 0%)   Calories: 9.2kcal
• (1%)Total fat: 0.4G
• (0%)   Saturated fat: 0G
• (1%)   Unsaturated fat: 0.3G
•     Mono: 0.2G
•     Poly: 0.1G
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0G
• (1%)Total carbohydrates: 1.5G
•   Starch: 0G
• (0%)   Sugars: 0.1G
•     Sucrose: 0G
•     Glucose: 0G
•     Maltose: 0G
•     Lactose: 0G
•     Fructose: 0G
•     Galactose: 0G
• (3%)   Fibre: 0.8G
• (1%)Protein: 0.4G
• Salts
• (0%)   Sodium: 5.2mg
• (1%)   Potassium: 42mg