by beyondcelery
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beyondcelery's Notes:
Expand2 tablespoons whole cumin seeds Ask a question about this ingredient
1 tablespoon whole coriander seeds Ask a question about this ingredient
1/2 tablespoon whole cloves Ask a question about this ingredient
1/2 tablespoon poppy seeds Ask a question about this ingredient
1/2 tablespoon mustard seeds Ask a question about this ingredient
2 teaspoons whole allspice Ask a question about this ingredient
1/2 tablespoon fenugreek seeds Ask a question about this ingredient
1/2 tablespoon black peppercorns Ask a question about this ingredient
1 tablespoon ground cayenne pepper Ask a question about this ingredient
1/2 tablespoon ground anise Ask a question about this ingredient
2 tablespoons ground turmeric Ask a question about this ingredient
2 tablespoons ground ginger Ask a question about this ingredient
Roast whole cumin and coriander in a dry saute pan over medium-low heat until fragrant, just 2-3 minutes. Cool a few minutes to the side.
Ask a question about this stepPut all the whole spices in a spice grinder, including roasted cumin and coriander. (You can use a coffee grinder if you've cleaned it very well and also ground some uncooked white long grain rice through it to absorb the coffee flavors.) Grind until a powder.
Ask a question about this stepAdd cayenne, anise, turmeric, and ginger, then grind very briefly, just to mix. Store in an airtight container for up to 1 year. Past a year, the curry powder will lose much of its perk and zing.
Ask a question about this step1 tablespoon olive oil Ask a question about this ingredient
1/2 yellow onion, diced Ask a question about this ingredient
1/4 teaspoon black cumin seeds (kala jeera) Ask a question about this ingredient
2 carrots, skinned and sliced into coins Ask a question about this ingredient
1/8 teaspoon ground chipotle Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/4 cup peanuts, roasted and lightly salted Ask a question about this ingredient
1/2 - 1 teaspoon Trinidad curry powder Ask a question about this ingredient
1/2 bulb roasted garlic Ask a question about this ingredient
Roast bulb of garlic. Cut the top off its papery wrapper. Place bulb cut top up in an oven-proof baking dish. Drizzle about 2 teaspoons olive oil over bulb. Bake in preheated oven at 350F for 20-30 minutes, or until bulb is soft when touched with a fork. Allow to cool before breaking into the bulb. When cool enough to touch, separate cloves from bulb and carefully press out roasted garlic from half the cloves. Chop or break into small pieces and reserve.
Ask a question about this stepHeat olive oil in a small skillet. Add onions and cook until translucent.
Ask a question about this stepAdd black cumin seeds to oil on the side and cook for 15-30 seconds. Then add chipotle, salt, and carrots, mixing everything well with onions. Cover and cook about 10 minutes or until carrots are just soft.
Ask a question about this stepUncover and add peanuts and curry powder. Cook on high heat while watching and tossing, until carrots begin to brown and onions to caramelize.
Ask a question about this stepAdd chopped roasted garlic, mix well, and serve hot as a side dish or topping for rice.
Ask a question about this stepI hope you like it! It's really worth the effort of making the curry powder from scratch. You'll have it to use in all sorts of other dishes for months, too.
The curry powder makes this recipe - as do the garlic, chipotle, and peanuts:) - I'll be sure to make it!
I don't see a way to edit this on the recipe. To be more specific, by "black cumin" I mean kala jeera. I hope that helps anyone who was wondering!