A spice mix made with lavangi chilies from Kolhapur, in India.
Roast all the ingredients one at a time (except the turmeric), until they are a couple of shades darker and aromatic. Roast the garlic and the onion until dark spots appear, but don't let them burn.
Remove everything to a dish to cool, and then place in a blender. Blend into a coarse powder. I sometimes add some coconut milk, blend the masala into a paste and then freeze it.
Calories: 130kcalCarbohydrates: 17gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 13mgPotassium: 383mgFiber: 9gSugar: 1gVitamin A: 35IUVitamin C: 5.5mgCalcium: 260mgIron: 6.2mg
Let us know! Or post a photo on Instagram and tag @HolyCowVegan