Saint Louis Herb Society Curry Powder
Except as noted, ingredients are ground:
1/8 pound poppy seed (whole)
1/8 pound mustard
1 pound turmeric
1 pound coriander
1 pound cumin
1/2 pound ginger
1/4 pound black pepper
1/4 pound fennel seed
1/8 pound cayenne pepper
1/8 pound cloves
1/8 pound mace
1/8 pound fenugreek
Combine poppy seeds with ground mustard and turmeric then thoroughly combine all ingredients and store in airtight containers.
Recipe from: St. Louis Herb Society Cookbook 1994
Cauliflower Red Lentil Curry
l/2 cup red lentils, rinsed and picked over
1 small onion, chopped
2 teaspoons S.L.H.S. curry powder
2 cups water
4 plum tomatoes, peeled, seeded, chopped
4 cups cauliflower florets
I tablespoon canola oil
1 tablespoon cumin seeds
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1/8 to 1/4 teaspoon cayenne pepper or to taste
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh cilantro (optional)
I teaspoon sugar
2 cups cooked long grain or brown rice
In large pan, combine lentils, onions, curry powder, salt, turmeric,and water. Bring to simmer, cover, and cook, stirring occasionally, until lentils are soft and sauce starts to thicken, about 10 minutes. Add tomatoes and cauliflower and simmer another 10 minutes.Serve over rice
Recipe from: St. Louis Herb Society Cookbook 1994