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Curry Powder

Curry Powder recipe image
This homemade curry powder is a warm, earthy, and slightly spicy blend that adds incredible depth to any dish. Featuring a base of coriander, cumin, and fennel, it is brightened with turmeric and given a gentle kick from red pepper flakes and dried ginger. The slow toasting process releases the essential oils in the seeds, creating a complex aroma that store-bought versions often lack. It is incredibly versatile, perfect for tossing with roasted vegetables, stirring into lentil soups, or marinating tofu and chicken. Make a large batch to keep on hand for quick weeknight meals that taste like they simmered for hours.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 256.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This homemade curry powder is a warm, earthy, and slightly spicy blend that adds incredible depth to any dish. Featuring a base of coriander, cumin, and fennel, it is brightened with turmeric and given a gentle kick from red pepper flakes and dried ginger. The slow toasting process releases the essential oils in the seeds, creating a complex aroma that store-bought versions often lack. It is incredibly versatile, perfect for tossing with roasted vegetables, stirring into lentil soups, or marinating tofu and chicken. Make a large batch to keep on hand for quick weeknight meals that taste like they simmered for hours.
Ingredients
  • 3/4 cups Coriander seeds
  • 1 1/2 teaspoons Ground cloves
  • 3/4 cups Mustard seeds
  • 1 tablespoons Crushed red pepper flakes
  • 1/4 cups Fennel seeds
  • 1 1/2 teaspoons Fresh ground black pepper
  • 2 tablespoons Celery seeds 15 Coins dried ginger
  • 2 tablespoons Ground mace
  • 3 cloves dried garlic
  • 2 tablespoons Ground turmeric
Directions
  1. 1
    Position rack in lower third of the oven.
  2. 2
    Preheat oven to 300&# 194;°F (150ðC).
  3. 3
    Combine coriander seeds, ground cloves, mustard seeds, fennel seeds, fresh ground black pepper, celery seeds, ground mace, ground turmeric, and dried garlic cloves in an 11x8-inch glass baking dish.
  4. 4
    Stir thoroughly to ensure all whole and ground spices are evenly distributed.
  5. 5
    Bake in preheated oven for 30 minutes, stirring every 10 minutes to prevent burning.
  6. 6
    Remove from oven and allow to cool completely at room temperature.
  7. 7
    Once cooled, stir in the crushed red pepper flakes and dried ginger coins.
  8. 8
    Working in small batches, grind the mixture finely in a spice mill, coffee grinder, mini food processor, or blender.
  9. 9
    Divide the ground spice mixture evenly among small glass jars.
  10. 10
    Seal jars tightly.
  11. 11
    Store in a cool, dark place; keeps fresh for up to 6 months.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 256.4kcal
% Daily Value *
Total Fat 15.5g24%
Saturated Fat 2.1g11%
Cholesterol 4.8mg2%
Sodium 317.2mg14%
Total Carbohydrate 32.5g11%
Dietary Fiber 18.7g75%
Sugars 1.6g
Protein 11.8g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry powder, spice blend, homemade spices, indian cooking, toasted spices, coriander seeds, cumin, turmeric, fennel seeds, dried ginger, red pepper flakes, mustard seeds, celery seeds, ground mace, dried garlic, spice rub, vegan, gluten free, pantry staples, aromatic, flavor base
Read it online: https://www.chefs-mate.com/recipe/curry-powder-2/