Yellow Curry Powder

Yellow Curry Powder

A fragrant blend of toasted spices delivers warm, earthy heat to curries and roasted vegetables.

Total 15 min Makes 8 oz Calories 10/serving

Dietary

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

This homemade yellow curry powder combines toasted coriander, cumin, and turmeric with warming spices like cinnamon and fenugreek for a well-rounded, aromatic blend. Toasting the whole spices before grinding deepens their flavor, making this mix more vibrant than most store-bought versions. Use it in curries, marinades, roasted vegetables, or stirred into rice for a quick flavor boost.

Ingredients

  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon whole cloves
  • 1 cinnamon stick, broken into pieces
  • 1/4 cup ground turmeric
  • 2 teaspoons ground ginger
  • 1 teaspoon cayenne pepper
  • 1 teaspoon fine sea salt

Method

  1. In a dry 9-inch skillet over medium heat, combine the coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, peppercorns, cloves, and cinnamon stick pieces.

  2. Toast the whole spices, shaking the skillet frequently, until fragrant and the mustard seeds begin to pop, 3 to 4 minutes.

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

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

  5. Transfer the ground spices to a small bowl and whisk in the turmeric, ginger, cayenne, and salt until evenly combined.

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

Rate this recipe

★ 4.3 (1)

Yellow Curry Powder

This homemade yellow curry powder combines toasted coriander, cumin, and turmeric with warming spices like cinnamon and fenugreek for a well-rounded, aromatic blend. Toasting the whole spices before grinding deepens their flavor, making this mix more vibrant than most store-bought versions. Use it in curries, marinades, roasted vegetables, or stirred into rice for a quick flavor boost.

15 min 8 oz 10 cal

Ingredients

  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon whole cloves
  • 1 cinnamon stick, broken into pieces
  • 1/4 cup ground turmeric
  • 2 teaspoons ground ginger
  • 1 teaspoon cayenne pepper
  • 1 teaspoon fine sea salt

Method

  1. 1

    In a dry 9-inch skillet over medium heat, combine the coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, peppercorns, cloves, and cinnamon stick pieces.

  2. 2

    Toast the whole spices, shaking the skillet frequently, until fragrant and the mustard seeds begin to pop, 3 to 4 minutes.

  3. 3

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

  4. 4

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

  5. 5

    Transfer the ground spices to a small bowl and whisk in the turmeric, ginger, cayenne, and salt until evenly combined.

  6. 6

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