Madras Curry Powder

Cocoa Powder Madras Curry Powder

Madras Curry Chocolate Cake

This cake was inspired by the Italian dessert, torta caprese (flourless chocolate cake). The recipe yields a small, semi-thin cake that's decadent, silky, and moist. A little slice goes a long way! The Madras Curry Powder adds an edge that is slightly spicy, bringing a depth to the cake beyond the chocolate.

Madras Curry Powder Shichimi Togarashi Vietnamese Cinnamon

Roasted Pumpkin Seeds

The aroma of roasting pumpkin seeds coming from the kitchen reminds me of all the wonder and anticipation I felt as a kid around this holiday. As an avid pumpkin seed fan, I have fine-tuned my roasting technique to get the crispy, salty, and toasty results that dentists probably hate but floss manufacturers love.

Madras Curry Powder

Spicy Sweet Curry Popcorn

We are big fans of popcorn in our house, not only because it's the perfect snack to go with movie night, but because it's a great palette for spice experiments!

Madras Curry Powder

Madras Curry Lamb Kebabs

The marinade for these lamb kebabs comes together quickly, with Madras Curry Powder as the star ingredient and oil, vinegar, fresh ginger, fresh garlic and salt.

Madras Curry Powder

Madras Coconut Curry with Lime and Tofu

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Adapted slightly from Deborah Madison's "This Can't Be Tofu!"

Ingredients:

1 carton soft or firm tofu
2 tsp light brown sugar
1 can coconut milk mixed with 1/2 cup water or chicken broth
1 tsp tamarind concentrate dissolved in 1/2 cup warm water
1 tbsp Madras Curry Powder
1/4 tsp salt
1/2 tsp turmeric
1 tbsp ground coriander
1/4 tsp cayenne
2 large cloves garlic
1 heaping tbsp minced fresh ginger 4 chopped Roma tomatoes
4 scallions, chopped
juice of one lime
fish sauce or soy sauce to taste
chopped fresh cilantro

Directions:

Drain tofu and dice into cubes. Combine sugar, coconut milk, salt, curry powder, turmeric, coriander, cayenne, garlic, tamarind, and ginger in a large skillet. Bring to a boil and simmer for 1 minute. Add tofu and lower heat. Simmer covered for 10 minutes. Add tomatoes and scallions and simmer for 5 more minutes. Add lime juice. Season with fish or soy sauce, serve on rice and top with cilantro.