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Curry Oil

  • Yield: 1/2 cup


  • 1/2 cup olive oil
  • 2 tablespoons curry powder
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper


  • Place all of the ingredients in a food processor or blender and blend for 15 seconds. Store in an airtight jar or bottle for up to 1 week.