Chicken Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that completely transforms your cooking. 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, unlocking a complexity that no pre-made blend can match. Once ground and combined with turmeric, ginger, cayenne, cinnamon, and cardamom, the result is a warm, layered spice blend with real depth and just the right amount of heat. Store-bought curry powders can be a gamble when you're navigating dietary restrictions, since manufacturing facilities often process a wide range of products and ingredient lists aren't always transparent. This homemade version puts you in full control — every single ingredient is a spice or seed, nothing more. It keeps beautifully in an airtight jar for up to three months, so one quick batch means weeks of bold, confident cooking ahead.
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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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