African Vegetable Curry

Recipe Ingredients

1 cup	237ml	Coriander
1 cup	237ml	Dry red chiles
1/4 cup	59ml	Turmeric
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Mustard seeds
2 teaspoons	10ml	Bengal gram dhal
1 teaspoon	5ml	Black gram dhal
1 teaspoon	5ml	Green gram dhal
1 teaspoon	5ml	Fenugreek

Recipe Instructions

Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa. Curry powders are made from different proportions of spices, dried and ground.

Spices can be dried in the sun for two to three days, in a low temperature oven, or on top of the stove in a dry skillet.  If using a skillet be sure to shake the spices constantly so they don't burn. Grinding is usually done with a mortar and pestle. Curry powders are not necessarily hot, they are made that way by the addition of chili peppers.

Dry spices, grind to a powder and bottle in a airtight container. Use 2 teas. to every 200 g or 1/2 lb vegetable.

Source:
Larry A. Willrath

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