Cashew Free Curry Powder
Making your own curry powder from scratch is one of those small kitchen projects that pays off in a big way. The process starts with whole seeds — coriander, cumin, black peppercorns, mustard, and fenugreek — toasted in a dry skillet until they turn fragrant and deepen in color, filling your kitchen with an aroma that no store-bought jar can match. Once cooled and ground, they get blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that hits every note: earthy, spicy, and just a little floral. Store-bought blends can be a real concern when you're avoiding tree nuts, since shared facilities and vague labeling make it hard to know exactly what's in the tin. This homemade version puts you in complete control — every single ingredient is listed right here, and none of them contain cashews or any other tree nut. Stored in an airtight jar away from light, it stays fresh for up to three months and works beautifully in soups, marinades, roasted vegetables, or anywhere you want bold, layered flavor.
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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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