How to use curry powder: 6 easy ways

Curry powder is a golden-yellow blend of ground spices, usually turmeric, coriander, cumin and pepper, among others. It smells warm and savoury and tastes rounded and earthy, with a little heat depending on the mix. It is the quick way to a good pot of stew without opening six jars.

How much to use

Use 1 to 2 teaspoons for a pot that feeds four. Fry it in the oil for a minute with the onions, so the raw taste cooks off. Start with 1 teaspoon the first time and add more next time if you like it stronger.

Ways to use it

1. Chicken or beef curry. Brown the onions, stir in 2 teaspoons of curry powder, add tomatoes, then the meat and a cup of water. Simmer until tender and serve with rice or chapati.
2. Potato and pea curry. A good meatless meal. Fry 1 teaspoon with onions, add cubed potatoes, peas and a little water, and cook until soft.
3. Lentil or bean stew. Stir in 1 teaspoon when you start the onions. It makes plain ndengu or beans taste like a proper dish.
4. Curried rice. Fry half a teaspoon in oil, then cook 2 cups of rice in it. Add a handful of raisins or peas if you like.
5. Egg and chicken sandwiches. Stir half a teaspoon into mayonnaise or yoghurt and mix with boiled egg or shredded chicken.
6. Samosa and mandazi fillings. Add 1 teaspoon to minced meat or mashed potato for a spiced filling.

Keeping it fresh

Keep it in a closed container in a cool, dry cupboard, away from the stove and sunlight. Ground spices lose their smell over time, so use it within about a year. A dry spoon every time keeps it from clumping.

Which pack to choose

The 50g pack is a good start if you are trying curry powder for the first time. Choose the 100g pack if curry is on your table every week or if you cook for a big family.

Next step: Add it to your order in the shop, or ask Glow on WhatsApp which pack suits you.