Gluten Free Curry Powder
Homemade curry powder is one of those kitchen projects that sounds fussy but is actually incredibly satisfying — and the depth of flavor you get from toasting whole seeds yourself is miles ahead of anything sitting on a grocery store shelf. The process starts with coriander, cumin, peppercorns, mustard, and fenugreek seeds, all toasted in a dry skillet until they're fragrant and just a shade darker, which coaxes out a warmth and complexity that pre-ground blends simply can't match. Once cooled and ground, they're blended with turmeric, ginger, cayenne, cinnamon, and cardamom for a beautifully balanced powder that's earthy, warm, and just a little bit fiery. For anyone navigating gluten sensitivities, making your own spice blend is genuinely one of the smartest moves you can make — commercial curry powders can be processed on shared equipment or blended with anti-caking agents that introduce hidden risks. Every ingredient here is naturally free of gluten, and since you're controlling the whole process, there's no guesswork involved. Stored in an airtight jar away from light, this blend stays fresh for up to three months and works beautifully in everything from roasted vegetables to braised meats to coconut-based sauces.
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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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