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I never thought I liked curry powder. I’m not sure where my negative opinion came from, but I once added it to a soup by accident and discovered that I absolutely love it. The unique and complex mix of flavors makes an incredible addition to many meals.
I now add curry powder to breakfast dishes like our regular vegetable scramble, to meats and soups, and to roasted vegetables. I also like to make traditional curry dishes, though these are definitely not my strength (anyone want to come teach me?).
What Is Curry Powder?
The term “curry” isn’t exactly a clear-cut concept in the food world. We apply it to any number of spicy, saucy dishes and typically associate it with Asian or Indian cuisine. Funny enough, most curry powder seasonings don’t use curry leaves at all but are a mix of various earthy and smoky spices like fenugreek, paprika, fennel, ginger, turmeric, mustard, cayenne, coriander, and cinnamon.
Given the health benefits of spices and herbs, curry can be a fantastic way to work in a whole array of spices.
How to Make a Mild Curry Powder Seasoning (Or to Taste)
Why make curry powder when you can buy it? One word: heat! Most pre-made curry seasonings I’ve tried pack a lot of heat and spice, which can be tough for small kids especially.
Making your own curry mix allows you to tailor the heat to just the right level for your family, and leave out any spices you don’t prefer.
If you don’t think you like curry, it just might be that you didn’t have the right blend for your tastes. Give making your own curry powder a try. Start by adding it in small amounts to simple recipes like meats, roasted vegetables, or soups and work up from there.
Homemade Curry Powder Recipe
Servings
Ingredients
- ½ cup paprika
- ¼ cup cumin
- 1 TBSP fennel powder
- 2 TBSP fenugreek powder optional
- 2 TBSP ground mustard
- 1 TBSP red pepper flakes optional
- 3 TBSP ground coriander optional
- ¼ cup turmeric
- 1 TBSP ground cardamom optional
- 1 tsp cinnamon
- ½ tsp ground cloves optional
Instructions
- Combine all ingredients in a jar with a lid and shake to mix. Store in an airtight container.
Nutrition
Notes
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Healthy Curry Recipes to Try
For a house that once avoided curry, we sure have it a lot now! Here are some of our new favorite meals:
- Coconut Curry Chicken (Quick Instant Pot Recipe)
- Healthy Thai Chicken Curry (Instant Pot or Slow Cooker)
- Spicy Beef Curry (Authentic Bangladeshi Recipe)
- Butter Chicken Recipe (Slow Cooker or Instant Pot Option)
- Mango Chicken Curry
Ever made anything with curry seasoning? Do you have a custom curry powder recipe? Please share below!
Is there a specific type of paprika you prefer? I find a huge difference in the flavor of different types of paprika. Given that it is the dominant ingredient by volume in this recipe, I imagine the type used will make a big difference. Thanks for any insight you can provide!
I personally like hungarian sweet paprika.
Haven’t tried your recipe yet, but I will. I used to make an egg curry by adding the powder plus a little sea salt to a simple [thinnish] béchamel sauce, then folding in chopped room-temperature hard-boiled eggs. Simmer till heated through. I stopped making it when I discovered I was lactose-intolerant, but now I will add vegetable broth instead. The broth or milk should be at room temperature before adding to the roux.
Very informative… Would like to know the ingredients of butter chicken without chilli
My mother always made curry in the 1970’s with all the separate spices,and we are an Irish family!I can remember all the different spices lined up in the kitchen press(cupboard in Ireland).
Love the things you post..I love to cook and bake ..so this is good..