Homemade Curry Powder
While you can always findstore-boughtt curry powder and alternatives, it's always fulfilling and beneficial to learn how to make your own curry powder substitute. The ingredients are easy to find, and you won't need any fancy pieces of equipment.
Servings: 1 small container
Calories: 136kcal
Equipment
- Saucepan
- Flat ladle
- Mortar and pestle, spice grinder, or coffee grinder
- Glass container with a lid
Ingredients
- 15 g Coriander seeds
- 8 g Cumin seeds
- 5 g Turmeric powder
- 5 g Ginger powder
- 5 g Chili flakes
- 5 g Black peppercorns for Madras curry alternative only
Instructions
- Heat your saucepan over medium heat.
- Once heated, place the seeds and chili flakes (and black pepper) in the pan and toast them for around four to five minutes.
- Lower the heat and add the rest of the ingredients.
- Stir occasionally for two to three minutes to avoid burning.
- Once done, transfer the spice to your mortar and pestle, spice grinder, or coffee grinder.
- Grind the spice until you have a fine powder.
- Transfer to your container and seal tightly.
Notes
You can always adjust the amount of chili powder and black peppercorns depending on how spicy you want your powder you want to be. This substitute for curry powder will maintain its good flavor for three months.
Nutrition
Calories: 136kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 105mg | Potassium: 689mg | Fiber: 12g | Sugar: 1g | Vitamin A: 1613IU | Vitamin C: 5mg | Calcium: 234mg | Iron: 12mg