Xanthan Gum Free Curry Powder
Making your own curry powder from scratch is one of those small kitchen moves that completely transforms your cooking. 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, unlocking layers of flavor you simply cannot get from a dusty store-bought tin. Once ground and blended with turmeric, ginger, cayenne, cinnamon, and cardamom, the result is a warm, complex blend that smells absolutely incredible. For anyone navigating ingredient sensitivities, blending your own spice mix is a smart move — commercial curry powders can contain surprising additives, and this recipe keeps things clean with nothing but pure spices. Every ingredient here is naturally free of thickeners and binders, so there is no guesswork involved. Stored in an airtight jar away from light, this blend stays vibrant and potent for up to three months, ready to elevate everything from weeknight curries to roasted vegetables and marinades.
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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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