African Vegetable Curry Powder Recipe

• 1 c. Coriander
• 1 c. Dry red chiles
• 1/4 c. Turmeric
• 1 tsp Black pepper
• 1 tsp Cumin
• 1 tsp Mustard seeds
• 2 tsp Bengal gram dhal
• 1 tsp Black gram dhal
• 1 tsp Green gram dhal
• 1 tsp Fenugreek

1. Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa.
2. Curry powders are made from different proportions of spices, dry and grnd.
3. Spices can be dry in the sun for two to three days, in a low temperature oven, or possibly on top of the stove in a dry skillet.
4. If using a skillet be sure to shake the spices constantly so they do not burn.
5. Grinding is usually done with a mortar and pestle.
6. Curry powders are not necessarily warm, they are made which way by the addition of chili peppers.
7. Dry spices, grind to a pwdr and bottle in a airtight container.
8. Use 2 teas.
9. to every 200 g or possibly 1/2 lb vegetable.

coriander, red chiles, turmeric, black pepper, cumin, seeds, gram dhal, black gram dhal, green gram dhal

Taken from cookeatshare.com/recipes/african-vegetable-curry-powder-62628 (may not work)