Soy Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that genuinely transforms your cooking. 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 heat unlocks oils and complexity you simply cannot get from a pre-ground blend. Once cooled and ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, layered powder that smells absolutely incredible. Store-bought curry powders can be a minefield for hidden additives and fillers, but every single ingredient here is a pure, whole spice with nothing extra sneaking in. The result is a blend that's boldly aromatic, gently spiced with a whisper of heat, and completely in your control — dial the cayenne up or down to suit your crowd. Stored in an airtight jar away from light, it keeps for up to three months and will make every curry, roasted vegetable, or marinade you add it to taste noticeably more alive.
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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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