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!
Servings 5 (1-Tbsp servings)
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
Video
Notes
*Blend adapted from Chowhound.com.
*Recipe as written yields roughly 1/3 cup curry powder.
*Nutrition information is a rough estimate.
*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’ //
Sabba says
Rather than using ground ingredients of questionable age, try grinding whole spices, most of which are easy to obtain. I like to include Star Anis and cloves. It’s good to grind as needed too rather than in batches as one would with coffee beans.
Karen says
I made soup.
Yum! We hope you enjoyed! :)
KJ says
This recipe is so perfect….NO clove, which flavor takes command over all others, and of which I do not like. And thank you for the cinnamon.
We’re so glad you enjoy this version, KJ! Thank you for sharing! xo
Karen says
This is the second time I’ve used this. It goes in the Maharajah Curry bottle I have from Penzey’s, and for my money, it’s at least as good. I especially like the mustard note and the sweet cardamon and cinnamon notes. Good all-purpose curry powder, can be tweaked for heat or if you want a slightly different flavor, like fennel and/or fenugreek. So glad you posted this!
Yay! We’re so glad you enjoy this homemade version just as much. Thank you for the lovely review, Karen! xo
Tanya says
Hi, this is a very good base curry recipe! I also enjoy reading others comments for ideas and inspiration. So, I’d like to add that curry powder, like garam masala isn’t a one size fits all kind of recipe. Each family adds the special ingredients that reflect their tastes and each person is free to make the recipe their own way.
So, go ahead and reduce the cumin if you don’t like it so much and go ahead and add curry leaves if you love them. Our family’s tastes don’t include mustard seed so we don’t use it. You get the drift, there’s no right or wrong way to do it so experiment away. BTW this makes a mean chicken salad! Thanks so much for your recipe!
Great advice! Thanks so much for sharing your experience, Tanya! xo