Jamaican Curry Powder
The recipe Jamaican Curry Powder is ready in about 20 minutes and is definitely a great gluten free, primal, and fodmap friendly option for lovers of Indian food. One serving contains 145 calories, 6g of protein, and 7g of fat. This recipe serves 3. Head to the store and pick up anise seeds, coriander seeds, ground turmeric, and a few other things to make it today.
Instructions
Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes.
Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
Lubanzi Chenin Blanc
The 2018 Lubanzi Chenin Blanc is drawn from a blend of older, dry farmed bush vines & younger, drip irrigated vines. Its deep straw color points towards both ripe freshness & complexity. The nose brings tropical & stone fruits first, eliciting thoughts of tangerine & lychee. The palate is round and fleshy, pushing forward lychee again, along with white peach, apricot & green apple, all carried by a touch of elevated acidity. There is brightness & a slight hint of freshly baked bread throughout. The finish is long, soft & affectionate.