Description
Ingredients
Instructions
Dry roast the coriander, cumin and fennel seeds in a heavy-bottomed pan on medium heat for a few minutes until you can smell them. Let them cool completely.
Grind to a uniform consistency in a spice-dedicated coffee grinder or by hand with a mortar and pestle.
Mix in the tumeric and cardamon then store in an air-tight jar.
When you’re ready to use your spice blend, add fresh herbs instead of salt for a light, bloat-free summer meal.
Notes
I always make a big batch of of this spice blend simply by multiplying the quantities by four. I then throw it on EVERYTHING! My go-to at the moment for meals is to cook some brown rice, add chopped seasonal veg and store in the fridge. I then simply pop some ghee to a pain, add the spice mix and fresh herbs for about a minute on a gentle heat – then add the rice/veg mix. Easy, delicious, and perfect for sunny days! So if you’re stuck for lunch ideas, give this ago – you can have it warm or cold.
