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Curry Powder

Course Seasoning
Cuisine American
Keyword curry powder recipe, diy curry powder, homemade spice blend, toasted spice blend
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 9 tablespoons
A homemade curry powder made by toasting whole spices in the oven, then grinding them with turmeric and cayenne. Store it in an airtight jar.

Ingredients

  • 2 1/2 teaspoons fenugreek
  • 1 tablespoon cardamom seeds cracked (about 20 pods)
  • 3 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon mustard seeds
  • 6 whole cloves
  • 1 cinnamon stick 3-inch, broken into pieces
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon grated nutmeg
  • 1 big pinch cayenne
  • 2 tablespoons ground turmeric
  • Toasted dried hot pepper to taste

Directions

  • Heat the oven to 250°F.
  • Spread the fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon on a cookie sheet and toast until fragrant.
  • Let the spices cool for a few minutes.
  • Grind the toasted spices together with the mace, nutmeg, cayenne, turmeric, and dried hot pepper into a fine powder.
  • Pour into an airtight jar or a zip-top or vacuum-seal bag and shake to mix.

Notes

Start with 1 to 2 teaspoons per pound of meat, or about 1 teaspoon per 4 servings of soup, rice, or vegetables. Airtight, cool, dry, dark; up to about 1 year. Use a dry spoon; don't shake over steam.

Nutrition

Serving: 7g | Calories: 24kcal | Carbohydrates: 3.9g | Protein: 1.1g | Fat: 1g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 3.2mg | Potassium: 97mg | Fiber: 1.8g | Sugar: 0.1g | Vitamin A: 24IU | Vitamin C: 0.7mg | Calcium: 28mg | Iron: 2.3mg

Nutrition is an estimate per serving from USDA FoodData Central, for 9 tablespoons; mustard seeds counted as ground mustard seed. Brands and portions vary, so use it only as an approximation.