Product Details: Curry powder is an essential, complex blend of aromatic spices that is used to season Indian and Asian dishes. It's mild, not spicy, but with a warm bouquet of flavors. I've found it to be a great way, as an American cook, to utilize spices I'd otherwise be too timid to utilize, such as coriander, turmeric, fenugreek, and cardamom. Sprinkle onto poultry and seafood before baking or grilling. Use it to flavor sauces and dips. Stir into bean, rice, and pasta dishes.
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Features: No added sugar or MSG. Gluten Free. Vegetarian/vegan. Shelf-stable; no refrigeration required.
Our 10 Pound Bulk Bag (160 ounces / 4.54 kg) is packaged in a clear
value-priced bag with a twist-tie closure. Quantities of 2 or more will be
packed into 1 bag.
Ingredients: spices (cumin, fennel, coriander, mustard, fenugreek, chili powder, clove, ginger, cinnamon, cardamom), turmeric, salt. All-natural ingredients. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Country of Origin: USA (though individual spices have been sourced worldwide)
Heat Level: 2/10 (Mild)
Volume: 1 cup ≈ 0.25 pounds / 1 pound ≈ approx. 4 cups
Shelf Life: 2+ Years when stored in an air-tight container, at room temperature or below, and out of direct light
We use this to make our: Coconut Curry Snack & Popcorn Seasoning
Recipe: Roast Curried Cauliflower
Super simple appetizer or side dish boasts a beautiful presentation and an amazing aroma!
1 head of cauliflower, base trimmed off and leaves removed
1 lemon, zested and juiced
1/3 cup olive oil OR canola oil
2 Tbls. curry powder
1 Tbls. hot sauce, optional but highly recommended
salt and
pepper to taste
1/4 cup fresh grated Parmesan cheese, optional
~ Place the cauliflower, base down, in a greased round cake pan or on a cookie sheet; set aside.
~ Whisk together lemon zest, lemon juice, olive oil, curry powder, and hot sauce.
~ Using a basting brush or just your hands, spread the oil mixture completely over the cauliflower. Season with salt and pepper.
~ Bake, uncovered, in a 425 degree oven for 30-40 minutes, until it's cooked to a tenderness you prefer (pierce with a fork to check).
~ Transfer to the serving dish if desired. Cut into quarters or gently pull apart natural sections by hand. Sprinkle with Parmesan if using.
Recipe: Quick Veggie Curry
Creamy sauce with colorful veggies tastes great served over a bed of rice. Grilled shrimp or chicken breasts are the perfect protein accompaniment!
1 Tbls. coconut oil OR or olive oil OR canola oil
1 med. onion, peeled and cut into 1" pieces
1 med. red or green bell pepper, cored, seeded, and cut into 1" pieces
1 cup broccoli florets, cut into bite-sized pieces
1/2 cup diced carrots
1 Tbls. curry powder
1 tsp. garlic powder OR 3 cloves fresh garlic, minced
1/2 tsp. ginger powder OR 1 Tbls. fresh grated ginger root
4 cups coconut milk powder whisked into 2 cups warm water OR (2) 14 oz. cans coconut milk
1 cup chicken broth
salt and
pepper to taste
2 Tbls. fresh chopped cilantro, optional
~ Heat oil in a large skillet or wok. Add onion, pepper, broccoli, and carrots and cook, stirring often, until the veggies start to get tender, about 5 minutes.
~ Stir curry, garlic, and ginger into pan and cook, stirring often, for 2 minutes.
~ Stir coconut milk and broth into pan, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened and veggies are soft, 15-20 minutes.
~ Season with salt and pepper, then stir in cilantro if using.
