Low FODMAP Curry Powder
Making your own curry powder from scratch is one of those small kitchen moves that pays off in a big way. Store-bought blends can be a minefield for sensitive digestive systems, often hiding high-FODMAP ingredients like garlic powder or onion powder that don't always make it onto the front label. This homemade version keeps things clean and gut-friendly, built entirely from whole seeds and ground spices that are naturally low in fermentable carbohydrates. The real magic happens in the dry-toasting step — coriander seeds, cumin, mustard, black peppercorns, and fenugreek hit a hot skillet until they deepen in color and release an aroma that no pre-ground blend can match. Once ground and blended with turmeric, ginger, cayenne, cinnamon, and cardamom, you get a warm, complex, slightly smoky powder that's genuinely better than anything off the shelf. Stored in an airtight jar, it stays fresh for up to three months, so you'll always have a safe, flavorful base ready to go for soups, marinades, or roasted vegetables.
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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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