Curry Powder

Curry Powder

A fragrant blend of toasted spices that brings warmth and depth to countless dishes.

Total 15 min Makes 8 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This homemade curry powder combines coriander, cumin, turmeric, and warming spices toasted briefly to unlock their aromatic oils. It keeps for months in a sealed jar and lets you control heat and flavor far better than store-bought blends. Use it in curries, roasted vegetables, marinades, or soups.

Ingredients

  • 1/4 cup coriander seeds
  • 3 tablespoons cumin seeds
  • 2 tablespoons ground turmeric
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
  • 1 tablespoon fenugreek seeds
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon whole cloves
  • 1/2 teaspoon cayenne pepper
  • 1 dried bay leaf, crumbled

Method

  1. Combine the coriander seeds, cumin seeds, black peppercorns, mustard seeds, fenugreek seeds, and cloves in a dry 9-inch skillet.

  2. Toast the whole spices over medium heat, shaking the skillet frequently, until fragrant and just beginning to darken, about 2 to 3 minutes.

  3. Transfer the toasted spices to a plate and let cool completely, about 10 minutes.

  4. Grind the cooled toasted spices in a spice grinder or mortar and pestle until finely ground.

  5. Add the ground turmeric, ground ginger, ground cinnamon, ground cardamom, cayenne pepper, and crumbled bay leaf to the ground spices and stir to combine thoroughly.

  6. Transfer the curry powder to an airtight jar and store in a cool, dark place for up to 6 months.

Rate this recipe

★ 3.9 (1)

Curry Powder

This homemade curry powder combines coriander, cumin, turmeric, and warming spices toasted briefly to unlock their aromatic oils. It keeps for months in a sealed jar and lets you control heat and flavor far better than store-bought blends. Use it in curries, roasted vegetables, marinades, or soups.

15 min 8 oz 12 cal

Ingredients

  • 1/4 cup coriander seeds
  • 3 tablespoons cumin seeds
  • 2 tablespoons ground turmeric
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
  • 1 tablespoon fenugreek seeds
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon whole cloves
  • 1/2 teaspoon cayenne pepper
  • 1 dried bay leaf, crumbled

Method

  1. 1

    Combine the coriander seeds, cumin seeds, black peppercorns, mustard seeds, fenugreek seeds, and cloves in a dry 9-inch skillet.

  2. 2

    Toast the whole spices over medium heat, shaking the skillet frequently, until fragrant and just beginning to darken, about 2 to 3 minutes.

  3. 3

    Transfer the toasted spices to a plate and let cool completely, about 10 minutes.

  4. 4

    Grind the cooled toasted spices in a spice grinder or mortar and pestle until finely ground.

  5. 5

    Add the ground turmeric, ground ginger, ground cinnamon, ground cardamom, cayenne pepper, and crumbled bay leaf to the ground spices and stir to combine thoroughly.

  6. 6

    Transfer the curry powder to an airtight jar and store in a cool, dark place for up to 6 months.