You’ll love the earthy flavor curry lends to corn, but this butter is great with any veggie, potatoes included. —Elke Rose, Waukesha, Wisconsin
- 1/2 cup butter, softened
- 1-1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- In a small bowl, beat all ingredients. Refrigerate up to 1 week or freeze up to 3 months. Yield: 1/2 cup.
Originally published as Curry Butter in Taste of Home June/July 2011, p40
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