Curry Spice Free of Nightshades

I love spicy food, not the type of spicy that makes the smoke come out of your ears. Rather the type that is aromatic and tantalizes every food sense. Preferring flavor over heat, it has taken me some searching to find a recipe for curry that does not aggravate my skin and joints. The internet has an endless collection of recipes of every kind. Yet somehow I have not managed to find one that is just right for me, until now that is. I am going to share my favorite recipe with you for a curry spice. I always used to buy a pre-mix curry spice in a box and be happy with that, not anymore my friends. With the compliments of my mom diving into the spice world and mixing all sorts of wondrous things, we found a mixture for what is now known as my favorite curry powder.

Nightshades and psoriasis

Chili oh chili how I long for your tingle, your flavor, and your bite.  Along with cayenne pepper, chili and tomatoes they used to form the base for most of my spicy food. The nightshade family can really cause havoc for some of us. I am one of those people, it seems to push my inflammation levels through the roof.  Other nightshade plants are eggplant, gooseberries, white potato, okra, goji berries, tobacco, paprika, cayenne pepper, peppers, tomatillos, ground cherries, sorrel, capsicum, pepino melons, and tomatoes.

So here is my favorite recipe, it can be used in any curry, fish to red meat or vegetarian. It truly does not discriminate. Adding some coconut cream or milk adds a richness and unrivaled flavor in my opinion.

Curry powder ingredients

• 3 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 1½ teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¾ teaspoon ground yellow mustard seeds
• ½ teaspoon ground white pepper
• ½ teaspoon ground fenugreek
• ½ teaspoon ground cardamom
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground black pepper *optional*

Steps to make a nightshade free curry recipe

Make sure all your spices are finely ground, add into one dish, mix thoroughly. Once you have done this you can scoop this into an airtight container and used as needed. How much you need per dish is entirely dependent on your taste buds. I would suggest starting with 2 teaspoons and deciding from there. I also like adding a bay leaf for extra flavor.

Increasing the spice level

I normally make four times this amount as I use it a lot. While it lacks the kick I love, it surely has the entirety of the curry flavor that I love so much.  I will often add more black pepper for a hotter result, as thankfully this does not fall part of the nightshade family. It could even be beneficial for fighting inflammation. You get black, white and pink peppercorns which I quite like and they offer a decent bite in the dish.

Happy cooking!