I love making homemade curry powder! It’s so satisfying to mix a variety of spices together to create the vibrant-looking AND vibrant-tasting spice blend that adds wonderful Indian-themed vibes to any meal.
Plus, you can customize your DIY curry powder however you like. Prefer more heat? Crank it up! Turmeric lover? Go for it!
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love Homemade Curry Powder
- What Spices are in Curry Powder?
- How to Make Homemade Curry Powder
- Tip for Success
- Use Your Homemade Curry Powder in These Recipes …
The Story Behind the Recipe
Contrary to popular belief, curry powder didn’t originate in India. It’s actually thought to have first been created by the British in order to emulate their favorite Indian dishes at home.
The first recipe for curry powder appeared in an English cookbook written by a cookery writer by the name of Hanna Glasse. (source)
Why You’ll Love Homemade Curry Powder
- Money saver: Instead of forking over the cash for yet another jar of spices, save money by making it yourself! If you don’t already have the spices for this DIY curry powder recipe, consider saving even more money by seeking out a grocery store that sells spices in bulk. If you’ve never bought spices in bulk, you are going to be absolutely floored by the cost savings!
- Customizable: If you prefer a completely mild curry powder, leave out the cayenne pepper or use very little. Conversely, if you like it spicy, double, triple, or quadruple the cayenne. Make any adjustments you like to make it your own!
What Spices are in Curry Powder?
Here are the ingredients for my version of homemade curry powder:
- Ground cumin – Adds smoky, earthy, slightly lemony flavor.
- Ground turmeric – Made from dried ground turmeric root, a relative of ginger. Turmeric is renowned for its anti-inflammatory properties (source). I love it in golden milk!
- Ground coriander – The seeds of the cilantro plant are called coriander. Ground coriander is simply the ground seeds.
- Ground ginger – Made from dried ground ginger root.
- Ground cardamom – The seeds inside of cardamom pods, pulverized. The flavor is slightly reminiscent of cinnamon and citrus.
- Cayenne pepper – Ground red chili peppers, cayenne is how this curry powder recipe gets its heat. Use less or more to adjust the spice level to your preference.
- Ground mustard seed – Peppery mustard seeds ground to a powder.
Some curry powder recipes also include:
- Ground black pepper
- Garlic powder
- Cinnamon
- Nutmeg
- Cloves
- Fenugreek
If you like any of those, go ahead and add them! Make it yours.
How to Make Homemade Curry Powder
- Grab a small bowl and add all of the spices.
- Stir it together.
- Transfer to a spice jar or small mason jar (I recommend using a funnel to help keep it corralled!) Store in a cool, dark place for 6 months (or longer!)
Tip for Success
- Use fresh spices: It seems like spices should keep forever, and in a way they do … but their flavor intensity can really decrease over time. So make sure to use fresh spices that are far from their expiration date for the best flavor.
I hope you love knowing how to make homemade curry powder! I love having a big old jar of it in my pantry for curries, dal, soups, and so much more.
Use Your Homemade Curry Powder in These Recipes …
- Pumpkin, Chickpea, & Red Lentil Curry
- Red Lentil & Chickpea Curry with Potatoes & Peas
- Curried Carrot Red Lentil Soup
- Pan-Fried Curried Crispy Chickpeas
- Crock Pot Curry Baked Beans
- Pumpkin Curry Soup
- Curry Baked Beans
Homemade Curry Powder Recipe
Ingredients
- 2 tablespoons ground cumin
- 2 tablespoons ground turmeric
- 2 tablespoons ground coriander
- 1 tablespoon dried ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground mustard seed
Instructions
- Add all of the spices to a small bowl and stir to combine. Store in an airtight jar at room temp in a cool, dark place (like a pantry).
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
