PCOS Friendly Curry Powder
Making your own curry powder from scratch is one of those small kitchen moves that pays off in a big way. 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 pre-ground blends simply can't match. Once cooled and ground, they get blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that smells absolutely incredible. For anyone managing hormonal health through diet, this blend is a genuinely smart pantry staple. Turmeric and fenugreek in particular have long been recognized for their anti-inflammatory properties, and keeping a homemade jar on hand means you control every single ingredient — no fillers, no mystery additives, no seed oils hiding in the mix. Store-bought curry powders can contain surprising extras that make label-reading a chore, so having a clean, whole-ingredient version ready to go is a real advantage. Stored in an airtight jar away from light, this batch stays fresh for up to three months and can season everything from roasted vegetables to lentils to marinades.
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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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