Yeast Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that instantly upgrades everything it touches. 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 a complexity you simply can't get from a dusty store-bought tin. Once ground and blended with turmeric, ginger, cayenne, cinnamon, and cardamom, the result is a warm, layered blend that smells absolutely incredible. For anyone avoiding yeast, packaged spice blends can be a hidden minefield, since some contain additives or fillers that aren't always clearly labeled — this recipe sidesteps all of that with nothing but pure, whole spices you control entirely. The toasting step is the real secret here, coaxing out oils and aroma before the seeds ever hit the grinder. Stored in an airtight jar away from light, this blend stays vibrant and potent for up to three months, ready to season soups, roasted vegetables, marinades, or anything else that needs a little fire and depth.
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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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