Macadamia Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that instantly elevates 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, filling your kitchen with an aroma that no store-bought blend can match. Once cooled and ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that hits every note: earthy, spicy, and just a little floral. Store-bought spice blends can be a minefield when you're avoiding certain nuts, since shared facilities and vague labeling make it hard to know exactly what's in the jar. Blending your own means you control every single ingredient, and this recipe keeps things clean and straightforward with nothing but pure spices. Stored in an airtight jar away from light, a fresh batch will stay vibrant for up to three months — ready to season soups, stews, roasted vegetables, or anything else that deserves a little depth.
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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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