Vegetable curry powder

• 35 g (1¼ oz) coriander seeds
• 2 tablespoons fennel seeds

Place all the ingredients except the turmeric in a heavy-based frying pan and dry roast over low heat for 7–10 minutes or until fragrant. Remove from the heat, stir in the turmeric and cool.

Using a spice grinder or mortar and pestle, grind the spices until a fine powder forms. Store in an airtight container, in a cool dark place, for up to 1 year.