Turkey Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that completely changes the way you cook. The process starts with whole seeds — coriander, cumin, black peppercorns, mustard, and fenugreek — toasted in a dry skillet until they turn fragrant and deepen in color, filling your kitchen with an aroma that no store-bought jar can match. Once ground and blended with turmeric, ginger, cayenne, cinnamon, and cardamom, the result is a warm, complex blend with real depth and just the right amount of heat. Store-bought spice blends can be a minefield of hidden additives, fillers, or shared-facility cross-contact, so grinding your own gives you total control over every single ingredient. This blend stores beautifully in an airtight jar for up to three months, so one quick batch keeps you stocked for weeks of bold, flavorful cooking. It's the kind of pantry staple that quietly upgrades everything from weeknight soups to weekend braises.
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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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