Nightshade Free Curry Powder (makes ~ 3-4tbsp):
-
3
tsp
turmeric
-
2
tsp
cumin
-
1
tsp
each coriander
, cilantro and ginger
-
1/2
tsp
each mustard
, cardamom, and garlic
-
1/4
tsp
each black pepper
, cinnamon, cloves and nutmeg
For a more Caribbean Curry (sweet): you can add a ¼ teaspoon of: allspice, more mustard, cloves and turmeric. You can also make it with beef or goat, or serve as vegetarian.
For a more Indian Curry (savoury): you can add a ¼ teaspoon both black and green cardamom, star anice, mace, a pinch more cumin and coriander, and fenugreek. You can also make it vegetarian or with goat (no beef!).
Coconut Chicken Curry:
-
2
tbsp
coconut oil OR canola oil
-
3
medium chicken breasts
, cubed (leave out for vegetarian option)
-
2
cans
(~14 fl oz. or 400 mL) coconut milk (for a thicker curry, just 1 can)
-
2
tbsp
Nightshade Free curry powder
-
2
cups
vegetables of your choice.
(I used an Asian stir-fry mix because that's what I had, but use what you’re comfortable with!)
-
Recommended: sweet potatoes
, turnips, squash, carrots, okra, peas, chickpeas