Everyday Curry Organic Blend

$6.00

AUTHENTIC CURRY | ORGANIC | SALT FREE | MILD | VEGAN

Curry from scratch is hard, so many ingredients, many going stale waiting for the next time you blend it. This is all twelve of the must-haves of an authentic Indian curry. It's salt free with coriander and cumin for the earthy base, turmeric for warmth and color, fenugreek for the bittersweet edge. A spoonful into hot oil and you're an Indian chef.

Ingredients

organic coriander, organic turmeric, organic cumin, organic fenugreek, organic cayenne, organic black pepper, organic mustard seed, organic ginger, organic cinnamon, organic cardamom, organic cloves, organic nutmeg

Style
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How we Tell Customers to Use This Authentic Curry Blend

The most important thing, we tell customers in-store, is:

Bloom it in a little oil or ghee for about 30 seconds before you onions, tomatoes, coconut milk or broth. That quick step wakes the spices up and lets them run through the whole dish instead of sitting on top of it.

Another way to use it besides curry: whisk 1 to 2 teaspoons into a little neutral oil, coat cooked chickpeas, and roast until crisp and golden. The spices bloom as the chickpeas brown, and the result disappears faster than chips.

  • What to use it on

    Build a classic chicken, vegetable, or chickpea curry without pulling ten different spice jars from the cabinet.

    Give roasted cauliflower, potatoes, carrots, or sweet potatoes the kind of warm, fragrant flavor that turns a simple sheet pan into dinner.

    Stir it into lentils, soups, or stews when they need more depth, color, and the unmistakable character of authentic curry.

    Blend it into coconut milk or yogurt for an easy marinade that brings bold Indian-inspired flavor to chicken, shrimp, or tofu before grilling or roasting.

Try This Simple Recipe Tonight

Fusion Green Chicken Curry

Serves 6

Chicken thighs simmered in a fresh cilantro-mint masala, deepened with the Everyday Curry Blend and finished with yogurt.

Ingredients

  • 1½ cups cilantro leaves, chopped
  • 1½ cups fresh mint leaves, chopped
  • 1 red onion, chopped
  • 6 cloves garlic
  • 1-inch piece ginger, peeled
  • ½ tsp kosher salt
  • ½ tsp Tellicherry peppercorns, ground
  • ¼ cup water, plus 1½ cups
  • 2 tbsp olive oil
  • 2 shallots, thinly sliced
  • ½ tsp garam masala
  • 1 tbsp Everyday Curry Blend
  • 2 lbs boneless skinless chicken thighs, halved
  • ½ tsp malt vinegar
  • ¼ cup plain whole milk yogurt, whisked until smooth

Instructions

  1. Add the cilantro, mint, red onion, garlic, ginger, salt, and pepper to a food processor or blender. Puree on high until smooth. With the processor running, add ¼ cup water and blend until the mixture is the consistency of a thick paste, also known as a masala. Set aside.
  2. In a large pot or deep skillet, heat the olive oil over medium heat until shimmering. Add the shallots and cook, stirring often, until golden brown.
  3. Add the garam masala and Everyday Curry Blend and cook for 30 seconds. Pour the masala mixture into the skillet and cook, stirring often, until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil appear on the surface, and the masala holds together as a cohesive mass.
  4. Add the chicken, coating every piece in the masala, and stir often. Cook for 5 minutes so the masala adheres to the chicken. Add 1½ cups water, just enough to cover the chicken, along with the vinegar. Bring to a boil, then reduce the heat and simmer, uncovered, until the chicken is tender and the sauce has thickened slightly, about 20 to 25 minutes.
  5. Remove the pan from the heat and stir in the yogurt. Taste and adjust seasoning if needed. Enjoy with rice or warm naan.