A great way to add pizzazz to your dishes is through homemade spice mixtures. Make-ahead spice mixtures don’t contain harmful additives (MSG masquerading as “natural flavours”) extra salt, and you can tailor them to your own tastes, and over time, make them exactly how you want them to taste!


This is the first of three mixtures with a preparation suggestion included. I hope you make it soon! This is my favourite easy curry powder recipe.

Curry in a hurry

  • 5 tablespoons ground coriander seeds
  • 2 tablespoons ground cumin seeds
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground ginger
  • 2 teaspoons dry mustard
  • 2 teaspoons ground fenugreek seeds
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon cayenne powder (optional)


This makes a little less than a cup. Store in a dark, dry place, and use within 3 months. Ideally the spices are toasted and ground before cooking, but for convenience, this works well too!


What do I do with this? You can use it in soups, stews, roasted vegetables, as a dry rub or in one of my favourite recipes which uses cabbage, cauliflower and potato to provide sulfur to support optimal liver function and joint care.


Cabbage, cauliflower and sweet potato curry (serves 4)

¼ cabbage, chopped coarsely

½ cauliflower, florets only

2 tsp curry in a hurry mix

2 tbsp avocado or coconut oil

1/2 cup water or vegetable stock

1 cup coconut milk (optional, but it makes a creamy consistency)

2 white potatoes, cubed into 1 inch pieces

1 sweet potato cubed into 1 inch pieces

1 onion

4 cloves garlic

1 inch piece of ginger, grated finely

1 cup frozen green peas

1 can chick peas, drained and rinsed

salt and pepper to taste


In a large pot, heat the oil on medium-high heat. Add the ginger and curry powder and sauté for 30 seconds until fragrant. Add the cabbage, cauliflower, onion, garlic, potatoes and stir. Add ½ cup of water or stock, and cover, turning the heat to medium low and allowing the mixture to simmer for 20 minutes. Stir every 5 minutes or so.

Add the chick peas, frozen green peas and coconut milk. Stir and cover, allow to simmer for 5 more minutes. Taste and add salt and pepper to your liking. Serve with flatbread or on rice, quinoa or millet. Enjoy!




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