Curry powder is a blend of up to 20 spices, herbs and seeds. Since curry powder loses its pungency quickly, store it in an airtight container and use within 2 months after purchase.
Try using 2 Tbsp. chopped gingerroot instead of the ground ginger. Or for a little heat, add a dash of dried red chiles.
Save time by preparing a double batch. Then either freeze the leftovers to serve another night or heat them up the next day for lunch.