In a bowl, combine all the ingredients. Spread mixture out on a jelly roll
pan and toast in a preheated 250 degree F oven for 20 minutes.
Let cool to room temperature. Pulverize the spice mixture in batches with
an electric spice or coffee grinder and strain it through a sieve into a
bowl. The curry powder will keep six months in a tightly sealed jar in a
cool dark place. Use to season soups and stews. Makes about 1/2 cups.
