Whole 30 Curry Powder
Making your own spice blend from scratch is one of those small kitchen moves that pays off in a big way. Whole seeds like coriander, cumin, mustard, and fenugreek get toasted in a dry skillet until they're deeply fragrant and just a shade darker — that brief time over 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. Store-bought curry powders can hide fillers, anti-caking agents, or other additives that make label-reading a chore, so having a batch you made yourself removes all the guesswork. The flavor is noticeably brighter and more vibrant than anything off the shelf, and it keeps for up to three months in an airtight jar. Use it to season roasted vegetables, stir it into compliant soups, or rub it onto protein before cooking — the possibilities are endless.
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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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