Nutmeg Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that instantly upgrades 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 golden, which unlocks a depth of flavor that no pre-made blend can match. Once ground and combined with turmeric, ginger, cayenne, cinnamon, and cardamom, you get a warm, complex blend that's earthy, a little spicy, and beautifully aromatic. Store-bought curry powders can be a minefield if you're avoiding certain spices, since blends vary wildly by brand and often include ingredients that aren't front-of-label obvious. This recipe gives you complete control over every single component, and notably, nutmeg never enters the picture — not in the whole seeds, not in the ground additions. What you get instead is a richly layered powder built on spices that work in harmony without that particular warm-sweet note. Store it in an airtight jar away from light and it'll stay vibrant and ready to use for up to three months.
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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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