Fructose Free Curry Powder
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you open the jar. Store-bought curry powders can be a minefield of hidden additives, fillers, and anti-caking agents that make them tricky to trust on a low-fructose eating plan — but this version is nothing but pure, whole spices you can verify yourself. The process starts with toasting whole coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet, which coaxes out deep, nutty aromas that pre-ground blends simply can't match. Once cooled and ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom for a warm, complex powder that smells absolutely incredible. Every ingredient is a straightforward spice with no sugars or syrups hiding in the mix, so you can season your cooking with real confidence. Stored in an airtight jar away from light, a single batch will keep for up to three months and elevate everything from roasted vegetables to braised meats.
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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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