Homemade Curry Spice

This super simple recipe is really flavourful and allows you to play with your favourite spices to maker it stronger one way or another, letting you create a signature curry.

Curry Spices Pre RoastThrow a large handful each of whole cumin seeds, whole cardamom seeds, and whole coriander seeds onto a cookie sheet and toast in an oven preheated to 350 degrees Fahrenheit for 10-15 minutes, or until they start turning golden. Immediately remove them from the cookie sheet and allow to cool completely. Toasted Curry Spice

To this seed mixture add 1/4 cup of ground tumeric, 1 teaspoon of cayenne (or more if you like a spicy curry), and 1 tablespoon of mustard powder. Blend in a food processor or mini blender (I use a Magic Bullet), and store in a glass jar with a tight fitting lid in a cool, dark place for up to eight months. Add in place of store bought curry powder to whatever you like!

Homemade Curry Spice Blended

Published by

Kate Notwell

Holistic nutritionist, food writer & photographer

One thought on “Homemade Curry Spice

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