Mild Curry Powder

recipe

Without cloves or mustard and with less red pepper than the Homemade Curry Powder, this spice mixture suits delicate vegetables.

Yield:

about 1/3 cup (serving size: 1 teaspoon)

Recipe from

Cooking Light

Nutritional Information

Calories 6
Caloriesfromfat 45 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.3 g
Carbohydrate 1.1 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 1 mg
Calcium 6 mg

Ingredients

3 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground red pepper

Preparation

Combine all ingredients.

Note: Store in an airtight container in a dark, cool place for up to 2 months.

Bruce Aidells,

Cooking Light

September 2003
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