Mercy...when winter sets into my bones I want a little heat.  Now if you read my blog, you do know we are wimps when it comes to heat.  Despite that, the heat I crave is in the form of a good curry.  Through the years, we have had many a good curry dish.  In the past I have always made my own homemade "curry seasonings".  That was until a few years ago when my dear sister in law introduced me to Cartwright's Curry Seasoning.  She very kindly gave me 1/2 a box of this exquisite curry seasoning blend. There is no way, no how I can make a curry seasoning as delicious as Cartwright's.  I have given up even trying.
I have scoured the internet ruthlessly.  Cartwright's Curry Seasoning appears to only be available in South Africa - where the company exists.  My SIL recently visited South Africa so we asked "please bring back a box of Cartwright's Curry Seasoning".  Low and behold, bless her ever lovin' heart she did!  We are happily awaiting the package to arrive.  In the meantime here is a picture of my somewhat dilapidated old box of Cartwright' Curry Powder:

A curry seasoning blend that would open the gates of heaven!
1 large shallot, minced
2 large garlic cloves, finely minced
1/2 cup chopped dried organic cranberries
2 Tblsp. Extra Virgin Olive Oil
1 1/2 tsp. Curry Powder or more if you want heat
1 tsp. salt
1 cup Sprouted Wild Rice Quinoa Blend or follow the cooking directions for Wild Rice
2 cups water
1/2 cup frozen Sweetlet Peas - unthawed
Heat up a medium sized sauce pan with the olive oil.  Add in the shallot, and minced garlic on a low simmer.  Season with salt and simmer low until the shallot is softened.  Add in the curry powder, and continue to saute for about 3 minutes.
Pour in the water, stirring well.  Bring to a boil and add in the chopped cranberries and wild rice blend, stir with a fork.  Turn down to minimum, lid on and cook for 50 minutes.  Turn off the heat and add the thawed peas to the top of the rice, let the pan sit for 10 more minutes.
Toss the rice and peas gently, and transfer to a platter and serve alongside any main dish or main curry dish.

Ina Gawne


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December 10, 2012