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Indian Spice Rub

:  November/December 2008

Your rating: None Average: 3.8 (21 votes)

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


Indian Spice Rub Recipe

Makes: About 1 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. Combine curry powder, salt, crushed red pepper, cumin, coriander, mint, turmeric and ginger in a small bowl.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.

Nutrition

Per teaspoon: 5 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 211 mg sodium; 19 mg potassium.

Exchanges: free food


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Gifts
Make ahead instructions
Quick (total 30 min. or less)
Type of Dish
Sauce/Condiment, marinade/rub
Ease of Preparation
Easy
Ethnic/Regional
Indian
Total Time
15 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Servings
8 or more
Preparation/ Technique
Marinate/Rub
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
November/December 2008
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