Oats Free Curry Powder
Homemade curry powder is one of those kitchen projects that sounds ambitious but is genuinely simple — and the payoff is enormous. Toasting whole coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet unlocks a depth of aroma that no pre-packaged blend can match, filling your kitchen with a warm, heady fragrance before you've even finished grinding. Once the toasted seeds cool and hit the spice grinder, they combine with turmeric, ginger, cayenne, cinnamon, and cardamom into a beautifully balanced powder that's earthy, a little fiery, and faintly sweet all at once. For anyone navigating oat contamination concerns, store-bought spice blends can be a surprisingly tricky category — shared processing facilities mean hidden exposure risks that aren't always obvious on the label. Grinding your own blend from whole seeds and pure ground spices sidesteps that problem entirely, giving you full visibility into every ingredient. Stored in an airtight jar away from light, this blend stays vibrant for up to three months and works beautifully stirred into soups, rubbed onto proteins, or bloomed in oil as the base of a curry sauce.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!