Curry Butter Recipe
- 1/2 cup butter, softened
- 1-1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1. In a small bowl, beat all ingredients. Refrigerate up to 1 week or freeze up to 3 months. Yield: 1/2 cup.
1 tablespoon: 102 calories, 11g fat (7g saturated fat), 30mg cholesterol, 81mg sodium, trace carbohydrate (trace sugars, trace fiber), trace protein
Reviews for Curry Butter
"I made this butter to serve with corn on the cob for a family dinner. I loved it and will definitely make again. My parents however, did not and asked to use plain butter. This was kind of surprising since they normally like to try new things. I guess it was too spicy for them."