Paleo Curry Powder
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you open the jar. Whole coriander, cumin, mustard, fenugreek, and black peppercorns get toasted in a dry skillet until they're deeply fragrant and just a shade darker — that brief heat unlocks oils and complexity that pre-ground blends simply can't match. Once cooled and ground, they're folded together with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, layered powder that smells absolutely incredible. Store-bought curry powders often sneak in fillers, anti-caking agents, or starchy additives that don't belong on a whole-foods plate, so blending your own keeps every ingredient exactly where you want it. The process is straightforward — a dry skillet, a spice grinder or mortar and pestle, and about ten minutes of your time. Sealed in an airtight jar and kept away from direct light, a batch stays potent for up to three months, ready to season everything from roasted vegetables to braised meats. Once you taste the difference, going back to the store-bought version is going to feel like a serious downgrade.
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!