This vegan variant of traditional cottage and shepherd’s pies combines lentils and fake ground beef. In order to enhance flavor, speed the preparation process, and minimize cleanup, it is topped with sweet potatoes then roasted and baked in a Dutch oven. The best leftovers are those.
| Prep Time: | 2 mins |
| Total Time: | 2 mins |
| Servings: | 20 |
| Yield: | 1/4 cup |
Ingredients
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 teaspoons ground turmeric
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon mustard seed
- ½ teaspoon ground ginger
Instructions
- In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.
Reviews
It was good. Does smell and taste different than McCormicks. Curries vary. The true test might be in curry chicken salad or curried deviled eggs. I did sub in cayenne powder vs crushed red pepper and used mustard powder vs seed. Helps if out of the commercial blend to make your own.
Any recipe that uses whole spices to be ground should note that the whole spices should be dry roasted first to release the flavors. For this reason I cannot take this recipe seriously. It may very well make a nice masala.
Mild to me is used in reference to spicy heat from chilis which this completely lacks. Also lacks a depth of flavor so yes this is mild in both regards. I prefer to use whole spices when ever possible as they have fuller flavor than ones ground months ago.
Mild to me is used in reference to spicy heat from chilis which this completely lacks. Also lacks a depth of flavor so yes this is mild in both regards. I prefer to use whole spices when ever possible as they have fuller flavor than ones ground months ago.
Flavorful, and savory, this made a wonderful yellow curry. Thankfully, it also emptied my stock of coriander which gave me the perfect vessel to store it in. Pro tip: use a mortar and pestle on those mustard seeds first; if using a food processor, they may not break down fully.
Love it. Easy to make and very tasty
great for stews, stir fries,and soups
This was perfect.
good as is.
I can’t believe this got so many good reviews. In my opinion, this blend was disgusting. It was bland, and the cumin overpowered all the other flavors. I had to really debate between 1 and 2 stars, and only went with 2 because it was at least edible. I found a curry blend recipe on another site with way more mustard and turmeric, way less cumin, chile powder instead of red pepper, and a little bit of cardamon and cayenne, that tasted much better than this recipe.
I made no changes, my husband and I love it.
I will definitely keep making this! Used with Goya coconut milk, carrots, scallions, portabella, and chicken. Was mild, so we added more flakes to our dish. I’ve saved this recipe, but will double the red pepper in the future. We love spice!
Simple, fragrant, basic mild curry. Balanced flavors.
Started making my favorite shrimp curry recipe and discovered I was out of Yellow Curry Powder. Probably had that can for 10 years. Anyway, I decided to look for a recipe to make the curry powder myself since I had already started the dish. This recipe was easier than a few others I found. I had all the ingredients on hand….and it was terrific. Tasted just exactly how my dish has tasted that I have been making for 50 years!!! That’s right 50. I didn’t change a thing.
I made this curry powder to use in Fruity Curry Chicken Salad (recipe on this site) and it tasted fabulous! I like the fact that this spice mix has minimal heat to it. I enjoy some dishes very spicy and others milder, and this will allow me to add however much heat I want by adding some cayenne or red pepper flakes or any other source of capsaicin to taste in each recipe.
Was shocked to find I was out of Sun Brand Curry Powder… I made this, and IT SAVED MY DAY !!!….. Loved it.. Thank You !!!!
I don’t care for curry, generally, but I enjoyed this one. Some other raters talk about the lack of ‘sweet’ spices, so I guess that is why. It is very mild (to MY mind, though my hubby thought it had a kick). It was a little work, grinding some of the spices, but I liked it enough that I plan on making some to keep in stock for next time. Fabulous recipe!
I doubt I will buy curry again. This recipe is very good and tasted exactly like the mild curry powder I purchased in the past.
I’m new to curry and my itty bitty local market doesn’t stock the prepared version. So to save myself a 20 mile trip to the big city I made this using ingredients available locally. I plan on keeping it as a base and working from there. So happy I found this recipe. I know I’ll build from it again and again.
Very good flavor. I was without mustard seed and red pepper flakes, but I subbed 2 cardamom pods and chili powder in lieu. I tried it on curried rice and it was outstanding. If you need a recipe for curry powder, I would recommend this, it does the trick.
Thank you so much for this recipe! I am craving curry chicken salad but am all out of yellow curry. Thanks to this recipe I can have my curry chicken salad.