One of the nice features of Paleo cooking is the endless spice and herb options we have at our fingertips.
Being the fan of turmeric, ginger (and a little bit of heat via green chiles) that I am, it’s only fitting that I also love a bit of curry now and then.
My own favorite blend of curry powder includes all of the above plus coriander, cumin, fenugreek, red pepper, garlic, fennel, caraway, cinnamon, clove, mustard seed, cardamom, nutmeg and black pepper.
Yes, a long lists of spices, but easy enough to make a large batch and store the extra for the next recipe!
How much to use depends completely on your own palate; play around with different ratios of each spice and create your own signature blend.
Aside from tasting delicious, adding curry to your proteins or veg provides health benefits including:
- anti inflammatory properties
- possible protection of certain cancers
Toss your steamed veggies in it, rub some into the skin and flesh of chicken thighs before roasting or sprinkle some your salad.
No need to be bland or bored on Paleo!