Vegetarian Curry Powder
Making your own spice blend from scratch is one of those kitchen moves that genuinely changes how you cook. Toasting whole coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet coaxes out deep, nutty aromas that no pre-ground powder can match — the moment they start to darken and pop, your kitchen smells absolutely incredible. Once cooled and ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex blend that hits every note: earthy, bright, a little heat, a little sweetness. Store-bought versions often contain anti-caking agents or mystery fillers, so blending your own means you know exactly what's going in the jar. The whole process takes just minutes and yields a batch that keeps for up to three months in an airtight container. Use it in lentil soups, roasted vegetables, chickpea stews, or anywhere you want a bold, fragrant backbone — it's endlessly versatile for plant-based cooking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!