In India, curry powder is almost always made on-the-spot with a unique blend of spices the cook chooses. You can do the same, when inspired and time permits. Or you can also rely on one of these Curry Powders to create authentic Indian fare any time.

Curry Powder Lemon: Turmeric, coriander, cumin, lemon peel, black pepper, freeze-dried whole lemon, cardamom, cinnamon, dehydrated garlic and red pepper (cayenne).
CURRIED LENTIL DIP
Looking for something unusual for a party or a potluck dinner? When this dip is one of the choices, it’s almost always gone long before the cheese dips are even half eaten.

Ingredients
1 cup red lentils 
2 1/2 cups water 
1 tablespoon vegetable oil 
1 cup diced onions 
1 1/2 cups peeled, cored, and diced apples 
3  garlic cloves, minced 
1/4 cup raisins 
1 teaspoon curry powder 
1 teaspoon garam masala (optional) 
1/4 cup coconut milk 
2 tablespoons fresh lemon juice 
1/2 teaspoon salt 
Directions
In a medium saucepan, bring the lentils and water to a boil. Lower the heat and simmer until the lentils are soft and most of the water is absorbed, about 20 minutes.

Meanwhile, heat the oil in a skillet and sauté the onions, apples, and garlic with a dash of salt for about 5 minutes on medium heat. Add the raisins, curry powder, and the garam masala, if using, and continue to sauté for 10 minutes, until tender.

In a food processor or blender, pureé the cooked lentils and sautéed onion mix with the coconut milk and lemon juice. Add the salt and adjust to taste.

Serve at room temp or chilled.