Indian Spice Rub
From EatingWell: November/December 2008
Curry, cumin, coriander, mint, turmeric and ginger make a delicious Indian-inspired rub for tofu, chicken breast or with sautéed potatoes.
- 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
- 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.
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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- Type of Dish
- Sauce/Condiment, marinade/rub
- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- November/December 2008