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Homemade Curry Powder Recipe (Mild & Not Too Spicy)

May 17, 2019 by Katie Wells
Homemade curry powder seasoning recipe
Table of Contents[Hide][Show]
  • What Is Curry Powder?
  • How to Make a Mild Curry Powder Seasoning (Or to Taste)
  • Homemade Curry Powder Recipe
  • Healthy Curry Recipes to Try

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 seasoning recipe

Homemade Curry Powder Recipe

Katie Wells
Homemade curry powder has a wonderful complex flavor from the various herbs and spices it contains and is a healthy and cost effective alternative to store bought curry powder.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Spice
Cuisine Indian
Servings 1 cups

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 cardamon 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.

Notes

Use curry powder on meats, vegetables, or in soups. Especially good with chicken, shrimp, or vegetables.

Nutrition

Serving: 1tsp
Tried this recipe?Let us know how it was!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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)

Ever made anything with curry seasoning? Do you have a custom curry powder recipe? Please share below!

Related Posts

homemade herb and spice mixes14 Homemade Spice BlendsHealthy Thai Chicken Curry RecipeHealthy Thai Chicken Curry (Instant Pot or Slow Cooker)Coconut Curry Chicken (Quick Instant Pot Recipe)Curried Shrimp Stir Fry RecipeCurried Shrimp & VegetablesBenefits and uses of TurmericBenefits of Turmeric and Curcumin (+ 12 Practical Ways to Use It!)Spicy Beef Curry (Authentic Bangladeshi Recipe)
Category: Condiment Recipes, Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (6 Comments)

  1. Jen Wainwright

    April 18, 2020 at 9:27 PM

    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!

    Reply
    • Katie Wells

      April 23, 2020 at 1:51 PM

      I personally like hungarian sweet paprika.

      Reply
  2. Ruth

    May 19, 2019 at 9:58 AM

    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.

    Reply
  3. Rachel Wanjohi-Mulwa

    September 11, 2016 at 10:52 AM

    4 stars
    Very informative… Would like to know the ingredients of butter chicken without chilli

    Reply
  4. patricia

    March 19, 2016 at 2:56 AM

    5 stars
    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).

    Reply
  5. Renee Hall

    November 7, 2015 at 8:39 PM

    Love the things you post..I love to cook and bake ..so this is good..

    Reply

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