Recipe: Garam Marsala - #vegan #glutenfree #paleo

Caption of Garam Marsala. Image by Edward Daniel (c)

Edward Daniel Garam Marsala forms the basis of some great curries. There is no single Garam Marsala recipe and each family has its own traditional… Recipes Garam Marsala European #

Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

50g coriander seeds
50g cumin seeds
20g cinnamon
5g cloves of India
5g black cardamon
5g black pepper
2.5g mace (husk of nutmeg)
5 dry bay leaves

Instructions

Take a dry wok and place all the ingredients. Switch on a gentle heat and stirring constantly toast the spice. As the pan starts to warm, and is at a bearable temperature, scrunch up the bay leaves and break the cinnamon into smaller pieces.
Continue on a low to medium heat. About five to ten minutes in notice how the coriander seeds start to darken. As the seeds start to darken, notice the aromas wafting through. You will smell the oils of the spices releasing.
As the coriander seeds turn a dark golden orange, switch off the heat. Continuing stirring as the base of the pan will still be toasting the spices.
Use a spoon to scoop the spice into a blender. Whizz still fine.
Place the spices into a sterilised jar. Cover and seal and open as required.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".