Curry Powder Jaffrey Recipes

Steps:

• Heat small, heavy skillet over medium-low heat.
• Add coriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies.
• Stir until spices smell toasted and aromatic, about 5 minutes. (A few of the spices will darken a shade.)
• Add turmeric; stir 10 seconds.
• Turn out onto clean plate to cool.
• Transfer spices to coffee or spice grinder, in batches if necessary; grind finely.
• Use immediately or store in air-tight container in cool, dry place for up to 2 months.

Steps:

• 1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
• 2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
• 3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
• 4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).

Steps:

• Heat skillet over medium-high heat. Add coriander and cumin. Toast seeds, tossing constantly, until fragrant. Transfer to spice grinder. Add cayenne, turmeric, and cinnamon. Pulse to combine. Use immediately.