Coconut Free Curry Powder
Making your own curry powder from scratch is one of those kitchen projects that genuinely changes how you cook. The process starts with whole seeds — coriander, cumin, black peppercorns, mustard, and fenugreek — toasted in a dry skillet until they turn fragrant and just a shade darker, unlocking a depth of flavor that pre-ground blends simply can't match. Once cooled and ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that smells absolutely incredible. Store-bought curry powders can be a minefield if you're avoiding coconut, since some blends sneak in coconut milk powder or are processed on shared lines with coconut-based products. This recipe keeps things completely transparent — every single ingredient is listed, every step is in your hands, and there's no mystery filler. You know exactly what's going into your jar. Stored in an airtight container away from light, this blend stays fresh and potent for up to three months, ready to season everything from roasted vegetables to braised meats. Once you've made it yourself, reaching for a store-bought packet will feel like a step backward.
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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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