We keep this mixed up in a jar so it’s handy. It’s great on everything! Our favourites are salmon, chicken, roasted chick peas, in homemade salad dressings or veggie dips.
- 4 tsp curry powder
- 1 ½ tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp cumin
- 1 ½ tsp salt
- ½ tsp pepper
- ½ tsp white sugar
Here’s an example of one of our favourite ways to use this rub – a riff on Aloo Gobi.
- dice and boil potatoes until they are just barely tender (we buy russet potatoes, you can cut up as many as you’d like though you may need a second sheet pan when you get to the roasting step below!)
- cut one head of cauliflower into large bite-sized florets
- drain one can of chick peas and rub between paper towels
Mix all three ingredients in a bowl, drizzle liberally with olive oil and shake curry rub to coat to the degree that you wish. Spread out on a cookie sheet lined with parchment and roast in the oven at 375 until the cauliflower and potatoes are cooked and toasted on the edges.
Home on the Ridge 