Black Curry Powder Recipes

BEST CURRY POWDER

BEST Curry Powder image

The ultimate curry powder, this blend is an absolute feast for the senses and hands down beats anything you'll find at the store!

Provided by Kimberly Killebrew

Time 10m

Number Of Ingredients 13

Ingredients

1/4 cup coriander seeds
4 teaspoons cumin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds ((optional, for added heat))
4 small dried red chili peppers
4 dried curry leaves ((can substitute 1 large bay leaf))
2 tablespoons ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/coffee grinder along with the remaining ingredients and grind until you get a fine powder. Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks. Makes approx. 1/2 cup of curry powder.
To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice.

Nutrition Facts : ServingSize 1 tablespoon, Calories 23 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 146 mg, Fiber 2 g, Sugar 1 g

BLACK BEAN COCONUT CURRY (VEGAN)

Black Bean Coconut Curry (Vegan) image

This black beans coconut curry is a healthy addition to any diet whether you use dried or canned beans and coconut. This simple, easy and effortless recipe makes for a meal in less than 15 mins. Black beans being high in protein, high in fiber and an excellent antioxidant for the body is a great addition to the family diet.

Provided by Veena Azmanov

Categories Lunch Side

Time 15m

Number Of Ingredients 12

Ingredients

2 cups Black Beans ((2 x 14 oz cans))
2 tbsp Oil (canola or grapeseed)
1 cup Onion (chopped fine)
½ tbsp Garlic (grated)
½ tbsp Ginger (grated)
½ cup Cilantro (chopped )
½ cup Coconut cream
2 tbsp Curry powder
1 tsp Paprika (hot or sweet)
½ tsp Salt (or to taste)
¼ tsp Pepper
1 tbsp Lemon juice

Steps:

Have all ingredients ready - this gets done very quickly
Heat oil in a saute pan. Add the garlic and ginger. Followed by the onion and cilantro. Cook for about 3 to 5 minutes until the onions are nice and translucentPro tip - it is important to always saute the veggies and spices well at each stage to get the maximum flavor.
Add the spices and a little of the liquid from the beans. Cook spices for about another minute until fragrant. Next, add the coconut cream and cook for 3 minutes.Pro tip - cook on low heat adding a few more tablespoons of water as necessary making sure you get a nice aroma from the spices.
Add the black beans and lemon juice. Season with salt and pepper. Cook for a minute or two more. Mash a few beans into the sauce. This will thicken the sauce.
Server with steamed white rice, chapati, naan, or even with crusty bread.

Nutrition Facts : ServingSize 172 g, Calories 417 kcal, Carbohydrate 48.5 g, Protein 16.1 g, Fat 19.6 g, SaturatedFat 13.3 g, Sodium 398 mg, Fiber 12.2 g, Sugar 4.3 g, UnsaturatedFat 3.3 g

SRI LANKAN ROASTED CURRY POWDER

Sri Lankan Roasted Curry powder image

This Authentic Sri Lankan curry powder is deeply aromatic and has very robust and complex flavors. It's a recipe that is made every week in my kitchen, so you know it's the good stuff! The ingredient ratios are easy to remember, so go ahead and make a big batch and use it any way you like to make flavorful curry dishes! EASY - This recipe is very easy to make and is the flavor base for many Sri Lankan curries. It's a fantastic recipe for anyone who wants to learn more about Sri Lankan cuisine, or just loves to make Sri Lankan food frequently. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

Provided by Dini from The Flavor Bender

Categories Curry Spice Mix

Time 25m

Number Of Ingredients 8

Ingredients

4 tbsp coriander seeds
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp basmati rice
1 tbsp black mustard seeds
3 tsp whole cloves, large (about 15 cloves (see notes))
2 tsp scant, cardamom seeds from green cardamom (seeds from the pods)
1 tsp fennel seeds

Steps:

Place the rice on a dry non stick pan. Heat over medium heat until the rice starts to turn light brown.
Add the rest of the spices and pan roast for a further 3 - 5 minutes until the spices start to brown, toast and become aromatic.
Keep moving the pan to prevent the spices from burning. Also adjust the cook times according to your stove and pan, to avoid burning the spices. Or your curry powder will be bitter.
Remove from the heat and let the spices cool down.
Once the spices cool down - use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder in batches and mix well. Store in an air tight container.
Use as needed.

Nutrition Facts : ServingSize 2 tbsp, Calories 107 kcal, Carbohydrate 19 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 6 g, Sugar 1 g