Eggless 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, black peppercorns, mustard, and fenugreek — toasted in a dry skillet until they turn fragrant and deepen in color, which coaxes out a complexity you simply cannot get from a dusty store-bought tin. Once ground and blended with turmeric, ginger, cayenne, cinnamon, and cardamom, the result is a warm, layered blend with real depth and a gentle heat that builds beautifully. Store-bought blends can be a gamble when it comes to hidden additives or shared processing equipment, so controlling every ingredient yourself is a genuine win. This blend comes together with nothing but pure spices — no fillers, no binders, nothing that doesn't belong — making it a naturally clean choice for anyone avoiding eggs or other allergens. Stored in an airtight jar away from light, it stays vibrant and potent for up to three months, ready to transform soups, stews, roasted vegetables, and marinades on demand.
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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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