Red Meat Allergy Friendly Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that instantly elevates everything it touches. The process starts by toasting whole coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet until they turn fragrant and deepen in color — that brief two to three minutes over heat unlocks a complexity you simply cannot get from a dusty store-bought tin. Once cooled and ground, the toasted base gets blended with turmeric, ginger, cayenne, cinnamon, and cardamom for a warm, layered blend that smells absolutely incredible. For anyone navigating a red meat allergy, store-bought spice blends can be a surprising source of anxiety since some are processed in facilities that handle meat-based flavorings or additives — making a homemade batch the cleanest, most reassuring option. Every ingredient here is plant-based and straightforward, so you know exactly what's going into your food. Stored in an airtight jar away from light, this blend stays fresh for up to three months and is ready to go whenever a curry, roasted vegetable dish, or marinade calls for it.
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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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