Vegan Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that instantly upgrades 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 heat unlocks oils and complexity you simply cannot get from a pre-ground jar. Once cooled and ground, they're blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, layered powder that smells absolutely incredible. Every ingredient here is entirely plant-based, so there's no need to scrutinize labels for hidden dairy, honey, or animal-derived additives that sometimes sneak into commercial spice blends. The result is a blend that's brighter, more aromatic, and more nuanced than anything sitting on a grocery store shelf. Stored in an airtight jar away from light, it keeps for up to three months — plenty of time to work it into curries, roasted vegetables, lentil soups, and marinades. Once you've made it yourself, going back to the store-bought version is genuinely hard to justify.
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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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