Another Curry Powder
Submitted by Yvetteb
Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.
YIELD
1 /2 cupPREP
10 minCOOK
20 minREADY
30 minOnce you taste curry powder made from freshly toasted whole spices, the jarred stuff will feel like a sad compromise.
Toasting unlocks aromatic oils that make coriander, cumin, and fennel smell like they just woke up, while grinding them fresh means peak potency in every pinch.
The blend leans warm and earthy with subtle heat, perfect for seasoning everything from lentil soup to roasted vegetables.
Make a batch and store it in a dark cabinet for months of flavor that actually tastes like something.
Pro Tips
- Toast low and slow: That 250°F oven gently releases oils without burning; watch for fragrance, not color change
- Grind in batches: Overfilling the spice grinder leaves coarse chunks; small batches mean uniform powder
- Sieve for smoothness: Straining catches any stubborn bits and gives you silky, professional-grade powder
- Label and date: Your future self will thank you when choosing between mystery jars
Variations
- Dial up heat by doubling the cayenne for spicier curries
- Add fenugreek seeds (1 tablespoon) for that distinctive Indian restaurant flavor
- Swap in smoked paprika for half the turmeric for a smoky twist
Ingredients
Directions
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes.
Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews.
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