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Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture Recipe

Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture Recipe

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Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

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Ingredients:

Serving

1 tbsp clove
1/2 cup coriander seed
1 tbsp fennel seed
1 tbsp black mustard seeds
3 tbsp fenugreek seeds
2 tbsp black peppercorns
3 small dried hot red chilies , seeds and stems removed
3 tbsp cumin seeds
1/4 cup ground cardamom
1/4 cup ground turmeric
1 tbsp ground ginger
2 curry leaves, chopped into small pieces

Directions:

Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	362.21 Kcal (1517 kJ)
Calories from fat	166.67 Kcal
		% Daily Value*
Total Fat	18.52g	28%
Cholesterol	6.57mg	2%
Sodium	197.75mg	8%
Potassium	1340.88mg	29%
Total Carbs	50.86g	17%
Sugars	4.51g	18%
Dietary Fiber	22.59g	90%
Protein	13.04g	26%
Vitamin C	109.7mg	183%
Iron	23.5mg	131%
Calcium	380mg	38%

Amount Per 100 g
Calories	225.31 Kcal (943 kJ)
Calories from fat	103.68 Kcal
		% Daily Value*
Total Fat	11.52g	28%
Cholesterol	4.08mg	2%
Sodium	123.01mg	8%
Potassium	834.07mg	29%
Total Carbs	31.64g	17%
Sugars	2.81g	18%
Dietary Fiber	14.05g	90%
Protein	8.11g	26%
Vitamin C	68.2mg	183%
Iron	14.6mg	131%
Calcium	236.4mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol,
high fiber

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