Almond Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that instantly upgrades everything it touches. The process starts with whole seeds — coriander, cumin, mustard, fenugreek, and black peppercorns — toasted in a dry skillet until they bloom into something deeply aromatic and complex. Once ground and blended with turmeric, ginger, cayenne, cinnamon, and cardamom, the result is a warm, layered spice blend that no store-bought jar can quite match. For anyone navigating nut allergies, pre-mixed spice blends can be a real wildcard — shared equipment and vague labeling make them a surprisingly common concern. This recipe puts you fully in control, using nothing but whole spices and pure ground seasonings with zero hidden ingredients to worry about. Stir it into soups, rub it on proteins, or fold it into roasted vegetables — the uses are practically endless. Stored in an airtight jar away from light, a single batch will keep your pantry stocked and your cooking seriously elevated for months.
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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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