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
Print
Spoonful and jar of our DIY Curry Powder
4.8 from 24 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? 2 Months

Ingredients

  • 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

Instructions

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

Video

Notes

*Blend adapted from Chowhound.com.
*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

Comments

  1. 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…

  2. 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!

  3. 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.

  4. 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!

  5. 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?

  6. 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

  7. 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!

  8. 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

  9. Sharone says

    Hi
    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!

  10. 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???

  11. 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

  12. 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

  13. Andrea says

    Hello,
    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.

  14. 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

  15. 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.)

  16. 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

  17. 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!

  18. 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!

  19. 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!!

  20. 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!

  21. 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!

  22. 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.

  23. 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.

  24. 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.

  25. 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.

  26. 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
    Thanks!

  27. 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.

  28. 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.

  29. 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.

  30. 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!

  31. 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

  32. 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.

  33. 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.

  34. 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??

  35. 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.

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