This is my new favorite spice blend, for nuts and beyond. With the leftover curry I had mixed up and sitting in a jar on the counter since my day of Xmas gift baking, I’ve been inclined to sprinkle it on roasted cauliflower (I think the big florets I oiled up in evoo and put covered in a casserole pan in 375 took about an hour by the time they were brown and melt-in-your-mouth soft). And, in a case where the sequel is really better than the original, I cut up 3 baking potatoes and salted and oiled them up on a baking sheet and sprinkled with said magic curry with abandon- noting my previously error with curry fries by being too dainty with the garam masala. I think it was about 10 minutes on each side in the same 375 oven that got them brown.
Please pardon the solipsistic nature of this post, but it is nice to see a little repetition and recombination amount to edible gold.
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