This awesome homemade curry recipe blend is so delicious, you will never buy a store-bought blend again! Loaded with turmeric, garlic, ginger, mustard seed, cayenne, ginger, cloves, coriander, cardamom, cumin, and real ground chili peppers make this curry a blend to behold! Add more spices, such as fennel, fenugreek, sage, thyme, or others to bring out your own personal curry flavor! Enjoy!

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
1
Yield:
1 servings
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk coriander, cumin, turmeric, cardamom, mustard seed, ginger, garlic powder, cayenne pepper, chili powder, and ground cloves together in a bowl. Store in a glass air-tight jar or container.

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Cook's Note:

I use only organic herbs and spices, either from Simply Organic(R) or from MountainRoseHerbs.com.

I have found, as most people do, that once you make your own curry, there can be no comparison! You have more control of the flavors you add without the worry of added preservatives or other additives and you can tweak the recipe according to the prepared dish at any given time!

Nutrition Facts

539 calories; protein 20.9g 42% DV; carbohydrates 79.3g 26% DV; fat 21.2g 33% DV; cholesterolmg; sodium 69.4mg 3% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
09/20/2018
Wonderful blend! Best curry blend I've ever used. I added 1/2 Tb ground fennel as recommended. I used the curry blend for roasted pumpkin seeds (1 teaspoon per cup of raw seeds; 1/2 tsp salt; 1 tsp onion powder 3 TB oil; roast at 350 F for about an hour.) Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/20/2018
Wonderful blend! Best curry blend I've ever used. I added 1/2 Tb ground fennel as recommended. I used the curry blend for roasted pumpkin seeds (1 teaspoon per cup of raw seeds; 1/2 tsp salt; 1 tsp onion powder 3 TB oil; roast at 350 F for about an hour.) Read More
(1)
Rating: 5 stars
04/14/2016
I like this blend and used a mini grinder to produce the blend. I also used fenugreek nigella seeds in the recipe. Very tasty! Read More
(1)
Rating: 4 stars
01/22/2016
I added celery salt maybe 1/4 teaspoon and regular salt maybe 1/8th. I cut all other ingredients in half. I cooked 3 flat tablespoons of the spices in grapeseed oil for a couple of mins to release the flavors......... then used all of that in home made chicken stock with some extra garlic 1 can of tomatoes 1 can of tomato paste and some cream. Add veggies to cook through add cream cooked chicken and 1 can of rinsed garbanzo beans. I have taste tested the sauce but proof of the pudding is in the eating so I will let you know in a bit........... 1/22/16 update using the blend as I made it was spicy but not too hot could have stuck with the same amount cayenne pepper. Ground cardamom i sued the spice blend fresh made and the cardamom was a little pungent. Today we ate the leftover curry spices had blended together better was less cardamomy in flavor and definitely need to ramp up the chili/ cayenne pepper flavors in the next one as there was a lot of mellowing in flavor all round.........good first effort thanks for sharing the recipe. Read More
(1)
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Rating: 5 stars
07/28/2015
I agree this is awesome! I added a bit of fenugreek seeds too. Thanks for the recipe. Read More