Low Sodium Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that genuinely transforms your cooking. The process starts with whole seeds — coriander, cumin, mustard, fenugreek, and black peppercorns — toasted in a dry skillet until they turn fragrant and deepen in color, unlocking layers of flavor you simply won't find in a dusty store-bought tin. Once ground and blended with turmeric, ginger, cayenne, cinnamon, and cardamom, the result is a warm, complex blend that smells absolutely incredible. Because you're building this blend yourself from individual spices, there's no need to scrutinize labels for hidden sodium — every ingredient here is naturally free of added salt, so you stay in complete control of seasoning your finished dishes. That matters more than it sounds, especially when curry powder is a base for soups, marinades, or roasted vegetables where salt levels can quickly add up. Stored in an airtight jar away from direct light, a fresh batch will keep for up to three months and stay far more vibrant than anything pre-packaged. Once you've made it this way, going back to the store-bought version is going to feel like a real step down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp yellow mustard seeds
- ½ tsp fenugreek seeds
- 2 tbsp ground turmeric
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
Instructions
- 1
Add the coriander seeds, cumin seeds, black peppercorns, mustard seeds, and fenugreek seeds to a small dry skillet over medium heat. Toast, stirring constantly, until the seeds are fragrant and the coriander and cumin turn a shade darker, about 2–3 minutes. Watch closely, as the seeds can scorch quickly.
- 2
Transfer the toasted seeds to a plate and let them cool for 5 minutes, until no longer steaming.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!