Curry is a big staple in our house and so I’ve made a batch of homemade curry powder. Not too spicy so it’s good for the kids, but can be ramped up using fresh chilis on the day. The recipe comes from a classic book of Indian recipes and makes about 225g, or a nice jar full. Dry roast: 50g coriander seeds, 25g cumin seed, 25g fenugreek seeds in a frying pan and then grind them up and mix with: 25g garlic powder, 2 tbsp of paprika, 2 tbsp of turmeric, 2 tbsp garam masala, 1 tsp groung ginger, 1 tsp chili powder, 1tsp mustard powder, 1 tsp ground black pepper, 1 tsp ground curry leaves and 1 tsp asafoetida. The receipt also says 25g gram (chickpea) flour but if you don;t have it I don't think it matters much. Store in an airtight jar and save your self a lot of time when adding some delicious warmth and healing spices to almost any dish. Leftover veg never tasted so good ;-)