DIY Curry Powder

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Jar and spoonful of our homemade curry powder

This is our quick and easy take on curry powder that’s perfect to add to all of your favorite Indian-inspired dishes, scrambles, sauces, and more! We especially love it on roasted vegetables, massaged into kale salads, and more.

What is Curry Powder?

Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

DIY Curry Powder

Easy, DIY curry spice that's perfect for soups, stews, and hearty curry dishes. Links to recipe ideas below!
Author Minimalist Baker
Spoonful and jar of our DIY Curry Powder
4.80 from 62 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 (1-Tbsp servings)
Course Spice
Cuisine Indian-Inspired
Freezer Friendly No
Does it keep? 3 Months


  • 2 Tbsp ground coriander
  • 2 Tbsp ground cumin
  • 1 1/2 Tbsp ground turmeric
  • 2 tsp ground ginger
  • 1 tsp dry mustard
  • 1/2 tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp cayenne pepper or ground chilies


  • Add all spices to a small jar and shake. Perfect for use in soups, stews, curries, and more! Stays fresh up to 3 months.



*Blend adapted from
*Recipe as written yields roughly 1/3 cup curry powder.
*Nutrition information is a rough estimate.

Nutrition (1 of 5 servings)

Serving: 1 one-Tbsp serving Calories: 25 Carbohydrates: 4.4 g Protein: 1 g Fat: 0.8 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.14 g Monounsaturated Fat: 0.44 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 6 mg Potassium: 146 mg Fiber: 0 g Sugar: 0.2 g Vitamin A: 150 IU Vitamin C: 5.8 mg Calcium: 40 mg Iron: 3.4 mg

Below are some recipes which use my DIY Curry Powder:
Sweet Potato Coconut Curry Soup // Vibrant Green Coconut Curry // Curry Roasted Vegetable & Lentil Kale Salad // Spicy Red Curry Cauliflower “Wings’ //

Reader Interactions

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  1. Rachel says

    I love this blend. I did sub n Aleppo pepper for ground chilies because that’s what I had. It is mild enough for non spicy eaters. But, I will kick it up with cayenne the next time. Took only a couple of minutes and made a lot.

  2. Donna L. Manning says

    I’m new to your site by way of my daughter, Christina. Using your recipe for curry powder, I’m experiencing dishes I’ve never tasted before! Thank you so much for sharing your knowledge and experience. Your recipes are easy to follow and delicious!! Blessings

  3. Ailsa says

    Made this today and used it for a chicken curry with coconut milk, delicious!

    Had to use fresh ginger as I didn’t have ground ginger and I think that worked well.

  4. Andrea says

    It’s Sunday night, dinner is running late, I’m throwing together a curry and realized I have 2 teaspoons left of curry powder, and I need six at least. I could have asked my teenage son to run to the store, but I thought quickly, I’ll just make some. I always trust minimalist baker recipes and this one is absolutely perfect.! I’ll never buy it again. Ps. I did not use cardamom because I did not have it.

      • Theresa says

        Hi Guys , thanks for your curry spices recipe but could i be so cheeky 😃and ask you how to make a basic curry sauce useing these spices.
        Thank you and wishing you a very Happy new year.

  5. Donna Black says

    I was pleasantly surprised! This is delicious! I didn’t have cardamom, but evidently it is optional. Thank you!

  6. Ananth says

    The curry powder is not a British invention. Indian cooking uses these spices significantly and it’s made fresh on demand when cooking rather than storing it as spices powdered will lose flavor over time.

    Request you to kindly make the change and not call it a British invention

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the feedback, Ananth! We’ll look into it. We got that information from the source linked above. Our understanding from the article is that there isn’t just 1 “curry powder” in Indian cooking because different curries use different combinations of spices. Perhaps we’re misunderstanding that?

    • Jo Don says

      Spices have been used all over the tropics for thousands of years.
      But the particular blend we call curry, was definitely developed for the British market.

  7. Johnny S says

    Most store bought curry powders have onion or garlic powder, which make my better half sick. I’ve tried a number of other curry powder recipes over the years and have never been happy with result. This one is perfect! Thank you.

  8. Becky Meyer says

    I am not a big curry fan but my grandchildren are. I wanted to make them a curry but alack and alas, no curry powder on hand. Found your recipe, made it and can only say it has changed my mind about curry! Will never purchase curry powder when I can make this. Thanks for sharing the recipe.

  9. Shiska says

    I live in the middle of nowhere,In fact go to nowhere and turn left for an hour. Next store stop I AM making this!!!
    One question,,, Why do so many recipes tell one to use (store) curry powder, then advise to add several spices that are already IN the powder???

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re excited for you to make it! Using curry powder is quick and then adding additional spices can take the dish into different flavor directions. Enjoy!

  10. Virginia says

    This is just the queen of curry mix 🩷
    Thankyou. I’ll never use store purchased curry powder again.
    I use a mortar and pestle to grind up the coriander , cumin and mustard seeds . And use 1 teaspoon of cayenne instead of the half teaspoon .
    It’s just glorious
    My daughter in law now has the recipe too.
    It’s real hit with us
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoy the recipe, Virginia! Thank you for the lovely review! xo

  11. Sis Leah Muhammad says

    I ran out and now I am saving this recipe!!! I needed it for my quiche and curry chicken. I didn’t have mustard powers but had mustard seeds and a coffee grinder, ha ha!!

    Definitely making this again.

  12. Lynne Kennedy says

    I had all ingredients in my pantry so thought I would give it a try. I used the recipe as it was stated. I made curried sausages & have to say it was delicious. Thank you so much will not be buying store bought again.

  13. Barbara MacR says

    I made it exactly as-is, and it was delicious! I look forward to trying many of the variations suggested in the comments.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andre, it won’t have the exact same flavors of those dishes, but would create a tasty variation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Noah, this is a recipe for curry powder, but we have many recipes on our site that use it, including curries. We’d recommend searching “curry powder” in our recipe index to find recipes that use it. Hope that helps!

  14. Jim says

    I use this basic formulation, except I add more cardamom (.5 tsp more) as well as 1 teaspoon each of nutmeg and fenugreek. Still, I have been making curries for fifty-five years and occasionally have not been able to find fenugreek. Still good.

    -Jim Snook in Newfoundland

    • Karen says

      Thanks! Mine lacked something and a 1/4 tsp of nutmeg did the trick. Thank-you to Minimals Baker – I’m making a butternut squash soup recipe. This is perfect for it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andre, unfortunately we’ve never made a cabbage bredie so we aren’t sure of the spices.

  15. Angela Gardner says

    Thank you for the ingredient list; I ran out of curry powder yesterday but like most people I suspect had all the individual ingredients listed. It was quick and easy to put together and I can see how you would be able to adjust the hotness level easily.
    I won’t be buying curry powder ready made anymore. 😍

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andre, it’s hard to say without seeing the specific recipe, but probably 3-6 teaspoons or 1-2 Tablespoons.

  16. Ann McClellan says

    Great recipe. You can adjust flavors and heat (cayenne) as you like but this has all the core elements for a delicious curry blend. I used diced pickled ginger because I was out of dry powder and didn’t have fresh ginger. It was fine.

    • Lauren says

      I don’t put cardamom in mine. I freaking hate cardamom, and fenugreek. You will notice its absence, but it should be fine. Do a trial, see if you like it, and you can always add it later.

  17. michael says

    thank you for this post. great to have recipe 4 curry powder. thank you also for including the recipes below. i am a vegetarian and its always great to find new ways of cooking. thanks again!

  18. Heather says

    This was wonderful! Love being able to make spice blends from other spices I have on hand and the recipe was really easy to convert on the website to the amount I needed. I didn’t have anymore cardamom so I used nutmeg this time. Can’t wait to make it again.

    • Lorry Norton says

      I don’t have cardamom, but I do have nutmeg! I’ll use that. Thanks for answering my question before you even knew about it! 😁

  19. Jan V says

    In the middle of soup-making tonight and–what??? I’m out of curry? So I googled and selected your recipe since everything you make is darn tasty, including this recipe which I just eyeballed into my soup. I had every ingreadient, too! Thanks :)

  20. Jill says

    Having worked in a spice company test kitchen, I’m always impressed with quality spice blends having bright, balanced flavors. This recipe delivers it! I’ve been using this recipe exclusively for 2 years and have never even been tempted to try any other curry powder. Totally satisfied!

  21. Lori Thomas says

    I really love your videos!! It’s so satisfying watching you pour everything from one bowl to the other ! 😀

  22. Alana says

    Seriously 10/10- I made a veggie, chicken curry over quinoa and the flavor was on point. I omitted the mustard because I didn’t have any and then I made a simple broth with coconut milk and a splash of lime juice. It was so good

  23. Kat says

    Thank you for this recipe. I used it in a veggie curry dish (califlower, sweet potato, carrots, onion, peas, celery, raisins with butter and yoghurt and it was great!

  24. David says

    I didn’t have dried mustard, so I had no option but to leave it out. It still tasted awesome, I really enjoyed the ginger and cinnamon taste, it’s the best curried sausages I’ve made. The potatoes and carrots absorbed all the spices. I can’t understand the nasty woman’s comments, this is the nicest curry blend I’ve made.

    • Vivien says

      Thank you so much for this recipe, I made this without the chilli powder/pepper. It is delicious. I made a soup and added a bit of chilli to taste. I’ll use is for chick pea curry as well – loved it thanks again

  25. Mallory says

    I love this blend! I have a nightshade sensitivity, so I just leave out the chili, and it’s perfect for all my curry needs!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks for the kind review and sharing your modifications, Mallory. So glad you enjoyed! xo

      • Christy says

        Hello. Do you have other versions of curry? Such as the curries used in Thai foods? Red, green, massaman? I made your Coconut Curried Golden Lentils and they were fantastic. That is where I found this recipe and I can’t wait to try it. Thanks for posting!

        • Isabel says

          When looking for curry powder in my supermarket near me, I saw a curry bottle from a certain brand that red, including… and only gave three ingredients. So basically they did not want to list all of their ingredients for this product.
          I can’t trust that this product would absolutely be gluten free so I could not purchase it.
          In the past I have actually seen wheat in the list of ingredients in curry powder, and that makes me especially careful of mixed condiments or a seasoning.
          The nearest Caribbean market is about 45 minutes away. So I decided to make my own. Thank you so much for your recipe and video. I doubled the recipe.

    • Didina Gnagnide Angorinie says

      I wanted a curry powder without garlic and this one fit the bill and had a lot of positive reviews. I found it barely recognizable as curry powder and bland, indeterminate stuff, I tried to salvage it somehow but to little avail. I turned it into a sort of tandoori-style marinade but honestly it’s a waste of perfectly good spices. I would urge people to start with a recipe made by someone who really understands how to cook with spices, not just a white hipster California gal who clearly doesn’t, I paid the price for my stupidity lol.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Didina, Sorry to hear it didn’t turn out as you were hoping. Is it possible the spices you were starting with were old?

        • Liz says

          You poor white hipster California gal! I’m always trying curry blends and yours is super. Please don’t get disheartened – from an Anglo Australian girl in Covid lockdown. xx.

      • Gail says

        Wow, that’s so very rude. Fine, if it wasn’t up to your high standards so be it. Maybe your mama should have taught you that politeness does pay off.
        As someone who isn’t fond of many curry powder recipes, I found this one just about right.

      • McClendon says

        If you didn’t like it, then just say that. That’s all. Jeepers. Leave race and everything else out.
        I find this recipe on point . And I am a non hipster white gal who happened to learn how to make curry from someone from Bangalore 30 years ago.

    • Bob Weis says

      I dry fry all the seeds until you can smell them, then put them into a spice mill with the ginger and garlic and fresh shaved turmeric. Really lifts the tastes.

  26. Helen says

    I’ve really missed curry everything since I learned that I cannot tolerate mustard of any kind. Would there be any suitable substitute? Or do I truly have to give up all things curry forever?

    • Didina Gnagnide Angorinie says

      You can use fenugreek seeds. They are bitter on their own but are one of the main flavor sources in most curry powders. Try first with 1/2 teaspoon fenugreek seeds (they are powerful, better start with little), roast them on a pan until they release their fragrance, let them cool and grind.

  27. Sophie says

    Love this recipe. It’s the best curry powder I have tried. It changed the taste of my chicken curry. My family noticed the change. I will be making this recipe from now on.

    Thank you so much 🙏🏻

    • Kathleen Flick says

      Try making a curry yourself that includes all your other favorite curry ingredients, but leaves out the mustard powder. You can tweak the amounts to your liking and come up with a personal version you totally love!

  28. Fraser says

    My partner is allergic to Turmeric, can I just leave it out? Obviously the colour will be effected but will the taste still be okay?

      • Page says

        I have to make many substitutions due to allergies myself. I would recommend dried carrots ground into a powder. To me turmeric tastes like a spicy carrot. Parsnips could also work or maybe a combination.


      In regards, to the allergens to Tumeric, I would suggest the alternative of using smoked paprika. It will give you the color as well as the flavor balance that you are seeking for your curry spice mix.

  29. Jane Johnston says

    This! So yummy. Mmmm… I will never use anything else now. I also found an organic coconut milk infused with lemon grass and ginger: the curry combo has me dreaming of these meals. Thank you!

  30. Dale Cornish says

    Black cardamon has a slight tobacco taste and smell. It is good with lamb but I don’t recommend it for veggies, chicken or fish.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Dale! Our cardamom doesn’t specify the type, but it’s probably green cardamom.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      The brand we use doesn’t specify (it just says cardamom). But from the intensity of the flavor and aroma, we think it’s green. The powder itself is a brownish color.

  31. Laura Giarrusso says

    I made this when I did coconut curry chicken for my husband, he doesn’t like spicy curry but this is a perfect blend for him. I keep a double batch mixed up to mix into mayo for dipping sauce or even egg salad for an extra zing! Love this recipe for curry powder seasoning! Thanks! =D

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Laura. We are so glad you both enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Katherine Evans says

        Hi im going to make this curry today with leftover turkey how do i make it into a sauce amd any tips are welcome.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Katherine, we haven’t made a turkey curry, but think it would benefit from sautéing onions, garlic, and ginger. And adding coconut milk. We’d suggest using this recipe as a guide. Hope that helps!

    • Megan T says

      Adding a bit to mayo?! That sounds like a brilliant dip. I’ve tried something similar and made chicken salad sandwiches and it was amazing. I haven’t tried making this curry blend yet but I’ll have to give it a go.

  32. Toria says

    I wanted a homemade blend of curry and didn’t know where to start. I found your recipe and wow! So much better than store bought. Thank you.

  33. Lucy Leishman says

    Hi there! I love this curry powder! How did you make the “curry” label for the glass container? I’m trying to reuse my glass containers and that looks like the perfect label!

  34. Lisa Lozano says

    im allergic to any member of the capsicum family so very pleased to find a curry without chilli or cayenne, also coriander seed is used as a thickener i can omit, coriander tastes like soap to me.
    my go to keens curry has been reformulated and has chilli now :-(

    • Helga Diggelmann says

      @Lisa Lozano: Coriander seed doesn’t taste anything like coriander leaves and has no soapy flavor. I doubt you would find a curry powder that doesn’t include coriander seed. It is a major part of the flavor profile.

    • Alex Merriman says

      Me too, and I’m finding we aren’t that unusual!
      I’m also allergic to the entire capsicum family and it’s everywhere nowadays. Lazy flavouring, it feels like, with chilli or paprika to give taste in the majority of recipes and everything orange coloured (paprika colouring) in stores from breaded fish to mayonnaise. Homemade is the best! I’m looking forward to this recipe. I use garlic, ginger, mustard etc to give warmth and it’s usually fine to omit the chilli. I’ve used fennel seeds before in a beanburger instead of chili and it was amazing!

      • Alex Merriman says

        Capsicums belong in curry recipe. This is a complex flavour mix. By lazy recipes, I wasn’t referring to this one! Wish I could edit… Looking forward to trying this today.

  35. Denise says

    So I made this and it was fabulous. I’ve made curry twice since finding this recipe and while I think it was supposed to feed four, my husband and I slicked it right up! But why is there no way to save it? I have printed out the recipe but would like to save it to my recipe file on my computer but cannot find a save button. Thanks for this ;-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Denise, We’re so glad you enjoy it! We’d recommend printing as if you were using a printer but changing the destination to PDF. Hope that helps!

      • Pallavi Sharma says

        Very authentic curry powder… welldone…However, the 1 tsp of cinnamon powder is a bit much for curry powder..a pinch of it should suffice… Curry has actually been derived from the word kadhi, which uses a certain leaf to give curry/ kadhi a distinctive flavour. On the whole though you have a pretty good recipe…

      • mary says

        I loved this recipe, too. And, I save my PDFs to my iBooks. It’s an easy way to keep my new “recipe books” organized. I haven’t uploaded to Kindle app or any other reader app, but I’m sure it’s possible.

  36. gloria J Blanchette says

    Hi, I’m used to making butter chicken curry by scratch. It’s the only way I know how to make it. I recently seen a jar of curry powder. My question is do I use this curry powder along with all the tomatoes and everything else? is it missing any spices that I normally would put in homemade?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we’ve never made butter chicken. Perhaps searching for a more traditional recipe would be a better place to start!

      • Jb says

        Good job Dagmara! As south asian i have to say this receipe was missing fenugreek and pinch of cloves. Lower cinnamon to 1/2 teaspoon and cardamon to 1/4 teaspoon.

  37. Ida says

    This is by far the best ever recipe for curry powder! It’s well balanced and it comes together in a snap. Even my loves it and he claims that he does not like curry.

  38. Reina says

    Hi, was looking for curry powder recipe n i came across urs! Will definitely try it, does this curry powder works for all sorts of meal, such as seafood, veg n red meat?
    Thanks a mil! God bless!

  39. Donna Aguilar says

    Im allergic to cinnamon can it be substituted for another spice or taken out all together? Or would that change the flavor profile too much?

  40. Dagmara F says

    Its my husband who does the cooking at home , but after I’ve made this curry mix he is using it all the time and keeps saying how good it is and always informs me when we are running low so I can make some more :) I added 1/2 tsp of ground fenugreek. Perfect, thank you x

  41. Cara Ziegel says

    I’m allergic to turmeric and hubby asked me to make singapore noodles. I’ll be trying this without the turmeric!! I guess I should probably use less ‘curry powder’ than the recipe calls for. Wish me luck!

    • Melanie says

      So am I!! I’ve never found anyone who else who is and people look at me funny when I say so. How did the recipe go without the tumeric?

      • Cara Ziegel says

        I realized a few weeks ago that I never did get around to making it. I found the singapore noodle recipe and sort of wondered what happened lol.

  42. Leptosiphon says

    Curry powder to the rescue! I ran out – mid recipe! – of a pre-made curry powder blend I purchased. Thankfully I discovered this recipe for curry powder just in time, which saved the soup I was making, and saved me from having to go to the store in the middle of the soup cooking. I used this blend in the Minimalist Baker recipe for cauliflower lentil soup (which I will also review), and it is really delicious. I think I will just use this as my go to curry powder from now on, as it is better than the pre-made version I was using :)

    • Karen Tobeck says

      Realising I was out of curry powder for my leftover roast lamb curry I decided to try making my own. I had all the ingredients for this in the spice drawer. This was a perfect recipe and it made a very tasty curry. I don’t know if I’ll buy curry powder again.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoyed this recipe, Karen! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Sure! We used yellow mustard seed powder, but don’t see any reason black wouldn’t work.

        • Rachael says

          Is curry powder typically spicy? I had gastric by pass surgery and can no longer tolerate spicey things.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            It can be, depending on the ingredients. We’d recommend omitting the cayenne and reducing the ginger for less heat.

      • Yvonne says

        Fantastic recipe! In lockdown doing minimal shopping, no curry powder in shop. I will never buy shop curry powder ever again. Thank you xx

  43. Sharone says

    With a toddler in the house, what ingredients can I skip? I’m hoping the dry mustard and cayenne pepper are kind of optional

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sharone, we haven’t tried leaving out the dry mustard, but leaving out the cayenne should be fine for a less spicy version. Let us know how it goes!

  44. Linda says

    I just mixed this up and discovered I have no coriander in the house! Is there anything I can substitute for it? Or am I looking at a “road trip” to the store???

  45. Bri says

    You are a life saver! I am allergic to cloves and have such issues finding curry powder without cloves in the store.

    Thank you. ?

    • Velma says

      I’ve been looking for a clove free option also due to a clove allergy.
      Can’t wait to try this!

        • Melissa says

          This recipe is amazing! I was craving curry chicken salad and discovered that I hadn’t replaced the curry powder when I used it up. I had every ingredient. I put the spices in my spice blender and voila! It was waaaaay better than store bought!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Thanks so much for the lovely review, Melissa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  46. kira says

    Hi) may i wonder – what is this method that u use to name jars for example? In this video there is black tape with CURRY name on the jar. Is it some kind of DIY name kit? thank u) and have a very good day

  47. Andrea says

    I was just wondering how do you get rid of the grainyness when making your own curry power and put it in dishes? I cant seem to make it smooth, it just always feels quite grainy.

    • Goon says

      Have you been cooking the spices? Many Indian recipes call for you to bloom the spices in oil or add the spices to the onions while they’re cooking. This cooks the rawness out of the spices and infuses them into the dish. The word for this is “tadka”. Hopefully, that helps! If you have any other questions you can reply here.

  48. Rhonda says

    Hello dana thankyou for sharing if I don’t put in the Chile in will that stop the heat as my kidneys cannot stand Chile thankyou kindly

  49. Sarah says

    I look forward to trying this. I usually do Curry Cajun fusion spice these days.

    They’re similar enough to have a lot of the same spices, but different enough to complement each other.

    (Example, garlic and ginger.)

  50. David Debney (curry dave) says

    I made my chicken curry using same ingredients 5 star curry powder 4 onions chopped 250g passat sauce boil together with 200ml of water until sauce thickens remove from heat allow to cool blend well till onions dissolved remove sauce from pan leaving residue in saucepan add 3 tablespoons olive oil 5 level t spoons of curry powder and 2 level t spoons of tandoori powder heat oil add spices & fry for 4mins on medium heat don’t burn tip blended back into saucepan back to boil then simmer very low for 20 minutes leave to cool fridge overnight then add chicken & 3 cloves of fresh grated garlic cook until chicken is cooked well add salt to taste thanks

  51. Janis S says

    This is the best make ahead curry powder I’ve ever tasted. Technically, curry means gravy or sauce. We call Indian flavored foods ‘curry’. So normally, when I prepare Indian recipes, I use whole and ground spices individually. I had a recipe that called for curry powder and whipped this up. It is so delicious!

  52. Juls says

    Great Blend! Made a seafood blend with sautéed onions, garlic, ginger. Can of coconut milk and 1/2 a lime. Put in 1/2 amt of cinnamon- not one of my favorite flavors with shellfish. Loved your curry so much more than store bought. Plan to mix and give as gifts!

  53. Deborah Cunningham says

    I went to make green lentil dahl today and found I was out of store-bought curry powder but was able to make this as I had all the spices on hand… the dahl turned out AMAZING! Great mix!!

  54. Dami says

    Thanks so much for posting this recipe. I usually have to skip all recipes that call for curry powder because I despise the store bought versions. I tried this today, and it’s so good. Thanks for expanding my recipe box!

  55. Teresa says

    Hi, is there any chance if you can add metrics used in Europe. Your recipes are fantastic but using it is so difficult as I’m not familiar with US metrics. Thanks in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Teresa! We’ve introduced a new feature in which you can change between US customary and metric just above the ingredient list! Hope this helps!

  56. Patricia Ansley says

    Recently, I have begun to blend my own seasonings. My search for curry powder led me to your site. I had already clicked on several others and written them down with a note to try. However, after discovering your blend, I tossed the others and will blend yours later today. I know by the ingredients it will be perfect. Thank you so much for sharing.

  57. Daksha says

    Dear Minimalist Baker,
    Love your recipes!
    Would you recommend using this curry powder recipe in your Curried Butternut Squash Soup recipe?
    Thanks in advance.

  58. Luna says

    This is a great recipe. I cut the cayenne in half for my mom, and used Garam Marsala to substitute for the cardamom I didn’t have. I found this recipe when it occurred to me that I didn’t have to use the boring pre-made stuff I had on hand, but I could find a recipe that was much more exciting. There is a richness that I’ve just never found in the store-bought blends and each spice’s flavor stands alone and together. I still keep some of the bland stuff on hand for other people in my house, but if I have the ingredients I make this.

  59. Daniel Brown says

    Consider omitting the cayenne pepper. By doing so, you can adjust the intensity of the curry flavor and the “heat” independently. e.g. You want a stronger curry flavor but you don’t want the dish to be hotter.

  60. Annie says

    Had forgotten that I’d run out of curry powder so, when I was already cooking the veggies and realised my poor planning, I searched for “easy curry powder recipe” and was happy to see the Minimalist Baker pop up. This is such an easy and *quick!* recipe and tastes better than most store bought curry powders. Plus, it saved my lunch :D

  61. BECKY says

    This looks like a very balanced and all around great mix.
    For me, curry isn’t curry without a strong note of fenugreek AND LOTS of toasted black mustard seed. The latter can’t go in a powdered spice mix.
    But the utterly unique flavor of
    black mustard seeds toasted in a bit of ghee or oil is beyond description. It’ll take your curry to heavenly heights.

    • BECKY says

      OMG!!! Just looked at your recipes!!! You SO totally have given me solutions and paradise!!!
      It’s late night here, but my mind is steaming through plans — and the people I know who will flip w joy when they get here! God Bless your giving hearts.

      This looks like a very balanced and all around great mix.
      For me, curry isn’t curry without a strong note of fenugreek AND LOTS of toasted black mustard seed. The latter can’t go in a powdered spice mix.
      But the utterly unique flavor of
      black mustard seeds toasted in a bit of ghee or oil is beyond description. It’ll take your curry to heavenly heights.

    • Jill Robertson says

      Black mustard seeds and fresh curry leaves on top of many of my curries, essential on dahl. This is a good mix to have on hand. It will be in my bean burgers tonight.

  62. Keith says

    I’ve made curry spice in the past and personally I found this way too heavy on the cumin. It over powered everything. I adjusted by adding more of the other spices and added a bit of fenugreek and allspice which are common in curry spices. But if people love it as is that’s great. It was a good base to get me started.

  63. Suzanne Anderson says

    Thank you! I had all of the spices to make this….and then I compared it to the curry powder I had in my spice basket. Wow! No comparison, this is so vibrant. I’ll never use store bought curry powder again.

  64. BOnnie says

    This is a balanced, rich and yummy curry powder (used just a little less cumin as I’m sensitive to that spice). I’ve tried many DIY formulas and have purchased from upscale spice houses, as well as bulk. Nailed it!

  65. Patty says

    What colour of cardamom. I only have whole so should I use green or black please. I don’t know why recpieces never seem to specify this. Thanks

  66. Elena says

    I just made Indian Curry Chicken using this recipe. Delicious. This will definitely be my go to curry from now on. Thank you for sharing.

  67. Margaret says

    I must have made a boo boo when measuring everything. The mix is way too heavy on the cinnamon. What can I do to correct or counter balance the taste/flavor? I really don’t want to throw it all away.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margaret! Your best bet is to add more of the other spices to balance it out and adjust to taste! Hope this helps!

    • Chantal says

      Try adding int to a tomato, garic, onion, sauce and stew pumkin in it. I find pumkin curry is yummier with more cinamon. Of course i cant garuntee it waill be good because i dont know how much cinamon you used.
      Sometimes chicken is good with more cinamon, you have to be a cinamon fan to apreciate it.
      I made this recipe with out thw mustard powder or black pepper because of alergies. It is still wonderfull.

  68. Mairéad says

    I love this curry blend! I usually would use a store bought curry powder that I found quite bland so this is amazing! Just made the butternut squash soup and it was so much better with this! Where do you buy your storage jars??

  69. Dawn says

    My new fav comfort food is this soup ! I made it with kabocha squash. My curry powder
    is old so I used all of the ingredients of the curry powder individually ( lucky me, I have
    all of them) and vibration cooking style, added the most of what I like – turmeric and cinnamon. I also followed the order of how the ingredients are listed. I pureed most of it, and left a small amount in chunks. I made my own broth with whole black pepper, carrots, a mix of small potatoes, celery, onions, and garlic. The clincher is the fermented chili paste. When I turned off the heat I added chopped swiss chard to steam before serving. It is delicious! Thanks Dana! Now I can stop ordering curry soup from a local shop.