There are many things I love about making my own homemade mild curry powder.
Firstly, I love knowing exactly what’s going into my blend.
No fillers, no additives, no preservatives, no nasties, no nothing!
Just gorgeous mountains of the best, most gloriously scented spices.
Which suits me just fine.
Secondly, I love that I get to control the heat of my curry powder.
I’ve never been a big fan of heat, and I think my tolerance for bite may have even gone down over the years.
So these, days, even mild curry powders can sometimes be too spicy for my tastebuds.
But when I make my own blend, I get to decide exactly how much heat I add.
Not too much, not too little – my homemade mild curry powder is just right.
No more unpleasantly-singed tastebuds for me!
Thirdly, I love how quick and easy my homemade mild curry powder is to make.
Just throw together a bunch of powders and voila – instant curry powder (in more ways than one).
In fact, this whole recipe came about one day because I ran out of curry powder in the middle of cooking something, and had to get creative.
So there’s no unusual ingredients in this blend – just the kind of spices that most households tend to have in their pantry – cumin, corander, tumeric, ginger, cayenne and mustard.
Seriously, the longest part of making this recipe is finding all of the different sized teaspoons in the jumble that is my kitchen drawer!
And lastly, but most definitely not least, is that my homemade mild curry powder tastes great.
It goes really well in all kinds of dishes, and tastes especially good in my raw veggie burgers.
And of course it goes equally well in stews, casseroles, dips and more.
It really is an amazingly versatile and fabulously delicious recipe.
- 4 tsp ground cumin
- 3½ tsp ground coriander
- 2 tsp tumeric powder
- 1 tsp ground ginger
- ¼ yellow mustard powder
- ¼ tsp cayenne pepper
- Add all ingredients to a bowl and mix thoroughly.
- Store in an air-tight container and add to your favourite recipes as required.
During: 5 mins
Need: No special equipment
- This recipe is designed to use dry, ground spices, not fresh ingredients. This makes it quick to throw together, and helps it to keep really well in the pantry, but it also means that it’s probably not raw. However, it does add something special to all kinds of raw recipes.
- This really is a very mild curry powder. The cayenne pepper and mustard are what gives it heat (and maybe the ginger a little as well), so if you find that it’s not hot enough for your tastes, feel free to increase the quantity of these ingredients to turn up the heat. You could also substitute chili powder for the cayenne pepper to make it hotter. If you want an even milder curry powder, you could decrease the cayenne and mustard, or swap the cayenne for paprika.
- It’s up to you whether you use organic spices or not to make this homemade mild curry powder. There are some fantastic organic spice ranges available these days, and if you want to use as much organic produce as possible, you have some great options. But equally, if you’re not ready to buy organic, remember that you’ll only be using small amounts of this in your dishes anyway.
I developed this recipe one day when I was smack bang in the middle of cooking something (a veggie casserole I think) and discovered that I was completely out of my usual curry powder.
Being too lazy to drive to the shops to get more, I decided to make my own blend (any excuse to get creative in the kitchen!)
I looked at a few different curry blend recipes – especially mild ones – and ended up with this amazing concoction that has served me well for many years.
It’s now one of my kitchen staples, and it almost seemed too simple to bother sharing. But then I remembered how hard I found it at the time to figure out how to make my own homemade mild curry powder, so I hope you’ll find it as useful as I have.
Have a spectacular day!