Low Sugar Curry Powder
Making your own curry powder from scratch is one of those small kitchen projects that pays off every single time you open the jar. The process starts with whole seeds — coriander, cumin, mustard, fenugreek, and black peppercorns — toasted in a dry skillet until they're fragrant and just a shade darker, which draws out a depth of flavor you simply can't get from a pre-mixed tin. Once cooled and ground, they're blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that smells absolutely incredible. Store-bought blends can sneak in fillers, anti-caking agents, or even sweeteners you'd never expect, so grinding your own gives you complete control over every single ingredient. The whole process takes just minutes and the result keeps for up to three months in an airtight jar, ready to season whatever you're cooking. It's the kind of pantry staple that quietly elevates everything it touches.
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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.
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