Bolst Curry Powder Mild (100g, 3.53 oz)
I’m loyal to Bolst curry powder because honestly it was one of first spice mixes I bought as my interest in cooking grew. I’ve tried several other brands which are all collecting dust. The initial appeal was the packaging. I love that it’s a canister which you get to open as if it’s coffee. Of course there is a plastic lid to use after it’s open so doesn’t all have to be used in one go.
Bolst is a great introductory blend to buy for those unsure if they’ll enjoy cooking anything curry related. It’s mild even compared with other mild curry powders. It’s also sold in a practically non-commital 3.5 oz size for only around $3.
It has a really nice burnt orange color to it. If you take a whiff the smoky turmeric and chili comes through. It provides a pleasant sweetness, and mild spice. Two ways I like to use it are in massaman curry and tofu scramble (reciple below). For those who like a little more heat, they make a hot version. It can also provide a little variety if you’re making breakfast home fries. If you’re making anything Indian I strongly suggest over time getting the individual spices so you can understand what, for example cumin seed add. The ingredients of Bolst Curry Powder mild are: coriander, turmeric, mustard, chillies (6%), ginger, cumin seeds, fenugreek. One place to buy it is at Patel Brothers in Jackson Heights, Queens.
6 ounces tofu (crumbled)
2 ounces frozen peas
1/3 red onion (diced)
2 tablespoons Bolst Curry Powder
Garlic (to taste)
Salt (to taste)
Add a little oil to a pan. Heat pan to medium-low. Throw in the chopped onions. Let them cook for a minute or two. Now add in the tofu, peas, 2 tablespoons curry powder, 1 teaspoon of garlic and salt to taste. Allow to cook covered for 6-8 minutes, periodically stirring. Garnish with cilantro.