Go Back
+ servings
curry powder in a tulip jar with a spoon inside.
Print Recipe Add to Collection
5 from 17 votes

Homemade Curry Powder

This Homemade Curry Powder is incredibly simple, ready in no time and made from scratch using fragrant pre-ground spices that you have in your pantry. Perfect for all your curry delights!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Spice
Cuisine: American, Indian, Thai
Keyword: curry powder, curry powder recipe
Servings: 12
Calories: 6kcal

Ingredients

  • 1 tablespoon ground cardamom
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper

Instructions

  • Mix Ingredients: Combine all the ingredients in a small bowl.
  • Storage: Store in an airtight container or jar for up to 4 years.

Notes

  1. Your spice blend will last up to 4 years if properly stored. Now, the blend will never go “bad” or “foul” since there is no moisture present. It will simply lose potency and flavor. I find it makes my life easier to mark my blends with a date to keep better track of them. To see if your blend is still good, a classic sniff test will do the trick.
  2. Store your blend in an airtight container, ideally a jar with a screw-top lid. It will do best in a dark, cool environment such as your pantry or a drawer.
  3. If you’ve just washed the jar you plan on storing your blend in, make sure it’s completely dry before using it. I like to dry my jar well with a towel, then let it dry for a good 20-30 minutes upside-down on a drying rack. A damp jar can potentially spoil your spice blend as you’ll end up sealing the moisture inside with no way to dry out.

Nutrition

Serving: 1tsp | Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg