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1
Roast whole cumin and coriander in a dry saute pan over medium-low heat until fragrant, just 2-3 minutes. Cool a few minutes to the side.
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2
Put all the whole spices in a spice grinder, including roasted cumin and coriander. (You can use a coffee grinder if you've cleaned it very well and also ground some uncooked white long grain rice through it to absorb the coffee flavors.) Grind until a powder.
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3
Add cayenne, anise, turmeric, and ginger, then grind very briefly, just to mix. Store in an airtight container for up to 1 year. Past a year, the curry powder will lose much of its perk and zing.
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4
Roast bulb of garlic. Cut the top off its papery wrapper. Place bulb cut top up in an oven-proof baking dish. Drizzle about 2 teaspoons olive oil over bulb. Bake in preheated oven at 350F for 20-30 minutes, or until bulb is soft when touched with a fork. Allow to cool before breaking into the bulb. When cool enough to touch, separate cloves from bulb and carefully press out roasted garlic from half the cloves. Chop or break into small pieces and reserve.
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5
Heat olive oil in a small skillet. Add onions and cook until translucent.
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6
Add black cumin seeds to oil on the side and cook for 15-30 seconds. Then add chipotle, salt, and carrots, mixing everything well with onions. Cover and cook about 10 minutes or until carrots are just soft.
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7
Uncover and add peanuts and curry powder. Cook on high heat while watching and tossing, until carrots begin to brown and onions to caramelize.
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8
Add chopped roasted garlic, mix well, and serve hot as a side dish or topping for rice.
