Combine turmeric, fenugreek, coriander, cumin, ginger, cayenne pepper (if using), and cinnamon in a small bowl. Thoroughly blend using a fork or whisk. Place in a dark-colored jar with tight-fitting lid and store in a cool cupboard.
You’ve Got Options
Fenugreek is the spice that gives curry that unmistakable aroma and flavor. If you can’t find fenugreek, just buy a good curry blend instead of trying to make it.
Makes ½ Cup
3 tablespoons ground turmeric
2 tablespoons ground fenugreek (see tip)
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons ground ginger
1 teaspoon ground cayenne pepper (optional)
1 teaspoon ground cinnamon
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.