TRY IT YOURSELF Two gateway curry powders

Roast and grind these powders and store them in an airtight jar to add instant fiery flavour to your dishes.

MAKES about 1 cup each

PREP 10 mins COOK 10 mins EASY V

For meat curry powder

40 long dried red chillies

25g coriander seeds

2 tsp fennel seeds

1 tbsp cumin seeds

3 tsp fenugreek seeds

2 cloves

2 green cardamom pods, bruised 2cm piece cinnamon stick 3cm piece pandanus leaf (optional) 3cm piece lemongrass stalk,

bruised with the back of a knife tsp black mustard seeds

2 sprigs of fresh curry leaves,

leaves picked a pinch of ground turmeric

For vegetable curry powder 35g coriander seeds

2 tbsp fennel seeds

2 tbsp cumin seeds

1 tbsp fenugreek seeds

2 sprigs of fresh curry leaves, leaves

picked (optional) a large pinch of ground turmeric

1 To make either curry powder use the following method. Put all the ingredients except the turmeric in a heavy-based frying pan and dry roast over a low heat for 7-10 mins or until fragrant. Remove from the heat, stir in the turmeric and cool.

2 Using a spice grinder or pestle and mortar, grind the toasted spices until a fine powder forms. Will keep in an airtight container, in a cool dark place, for up to a year.

MEAT CURRY POWDER GOOD TO KNOW vegan • iron • gluten free

PER SERVING 65 kcals • fat 4g • saturates none • carbs 3g • sugars 1g • ibre 5g • protein 3g • salt 0.03g VEG CURRY POWDER GOOD TO KNOW vegan • healthy • iron • gluten free

PER SERVING 56 kcals • fat 4g • saturates none • carbs none • sugars none • ibre 4g • protein 3g • salt 0.04g