This effortless homemade curry powder uses easy to find spices to add exotic flavor to any recipe.
In a pinch, Bruce uses Patak's Original Garam Masala Curry Paste, which we agree is a better substitute than a commercial curry powder.
This recipe goes with Warm Spiced Lentils, Beef Curry with Toasted Spices, Mango and Mint Chutney, Lamb Shanks with Lime and Cilantro
Cooking Light SEPTEMBER 2003
Combine all of the ingredients.
Note: Store in a cool, dark place for up to 2 months.
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