Mushroom Free Curry Powder
Warm, aromatic, and built entirely from whole and ground spices, this homemade blend is the kind of pantry staple that quietly elevates everything it touches. Toasting the coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet before grinding them is the move that sets this apart — that brief time over heat coaxes out deep, nutty complexity you simply cannot get from a pre-ground jar. Once the toasted seeds are blended with turmeric, ginger, cayenne, cinnamon, and cardamom, the result is a beautifully balanced powder with warmth, a little heat, and just enough earthiness to make any dish sing. For anyone navigating a mushroom-free lifestyle, store-bought curry blends and spice mixes can be a minefield — some commercial blends sneak in dried mushroom powder or umami boosters without making it obvious on the label. Making your own means you know exactly what went in, with zero guesswork. Stored in an airtight jar away from direct light, this blend stays fresh and potent for up to three months, so one quick batch keeps you covered for weeks of cooking.
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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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