Indian Spice Rub
Curry, cumin, coriander, mint, turmeric and ginger make a delicious Indian-inspired rub for tofu, chicken breast or with sauteed potatoes.
Ingredients
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6 tablespoons curry powder
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3 tablespoons coarse salt
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4 teaspoons crushed red pepper
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 tablespoon dried mint
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2 teaspoons turmeric
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2 teaspoons ground ginger
Directions
1.
Combine curry powder, salt, crushed red pepper, cumin, coriander, mint, turmeric and ginger in a small bowl.
Tip:
MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 6 months.
Nutrition information
Calories 5, Sodium 211 mg, Carbohydrate 1 g, Potassium 19 mg.
Percent Daily Values are based on a 2,000 calorie diet
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This rub is the reason we return over and over again to our favorite lunch spot in Burlington, Vermont: Penny Cluse Cafe. Although we prefer the blend of chiles given here, any combination of 12 dried chiles will give you a delicious, spicy result. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, pork, beef, lamb
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