Indian Spice Rub

Indian Spice Rub

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From: EatingWell Magazine, November/December 2008

Curry, cumin, coriander, mint, turmeric and ginger make a delicious Indian-inspired rub for tofu, chicken breast or with sautéed potatoes.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 6 tablespoons curry powder
  • 3 tablespoons coarse salt
  • 4 teaspoons crushed red pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon dried mint
  • 2 teaspoons turmeric
  • 2 teaspoons ground ginger

Preparation

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  • Ready In

  1. Combine curry powder, salt, crushed red pepper, cumin, coriander, mint, turmeric and ginger in a small bowl.
  • Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.

Nutrition information

  • Serving size: 1 teaspoon
  • Per serving: 4 calories; 0 g fat(0 g sat); 1 g fiber; 1 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 67 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 0 mg iron; 211 mg sodium; 15 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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