Mild Curry Powder

This Mild Curry Powder is easy to make, great for all your curry needs and mild enough for kids!

Do you love curry recipes as much as we do, but are puzzled about which curry powder to buy?

Or do you (like me) just like making your own Homemade Seasoning Blends to save time and money (no more scurrying off to the store to get something you could just make yourself)?

For years, we used a certain brand’s mild curry powder and we loved it, but I decided to try my hand at making my own mild yellow curry.

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Well, this morning, with a bit of trepidation, I did a blind taste test using my family as the judges, and the result was 100% unanimous.  My blend won over the ever popular brand that we have been using for oh, about 6 years now.  And it is a LOT cheaper.  Yippee!

I’ve meant to post my Sweet Curry Powder recipe for awhile now, but at the request of a reader (she said she was desperate for the recipe  – a “curry emergency”, so to speak :-)), I decided to interrupt our fall pumpkin recipe baking extravaganza with a special broadcast of my Sweet Curry Powder Recipe.  Perfect for use in My Most Requested Recipe – Pakistani Beef Curry (with vegan option).  See what can happen when you contact me with a request?

(Can’t guarantee that I can always do this – I admit, I was afraid to go digging through my totally disorganized pile of recipes to find my curry powder recipe.  But I did find it – yea!)

You already know that I recommend Making Your Own Homemade Seasoning Blends for a number of reasons.  But curry powder is an especially great blend to make on your own since you can really control the amount of heat in there.  A lot of curries are just plain too spicy for children, but this one is not.  And if you feel you must, just cut the cayenne in half or leave it out altogether.  But I don’t think you’ll have to.


1.  This, of course, is a very flexible recipe.  In fact, I didn’t have fenugreek when I made it this past time and it still tasted great.  For best results, make it as the recipe states, but feel free to experiment according to what you have and what you like :-)!

2.  Where to buy spices?  I just love Frontier Brand (conventional or organic) and Mountain Rose Herbs.  Frontier, in my opinion, is much tastier, but MR Herbs is great for smaller amounts that are still bulk prices.

3.  Ground spices are for sure the best, but I don’t grind all of my own.  In fact, I have a nice little supply of older spices that have for sure outlived their “freshness” date, but I just keep using them.  Sometimes I just put a bit more in than the recipe calls for.

Well, you are now ready with a wonderfully tasty Do It Yourself Sweet Curry Powder.  I can’t wait to hear how you like it!  Please do share!

More Homemade Seasoning Blends You Will Love:

Taco Seasoning
Pumpkin Pie Spice
Chat Masala (a wonderful “goes-with-everything” Indian blend)
All-Purpose Seasoning (Vegetable Broth Blend) and a pretty special way to use it!


Do you have a favorite curry dish to share?

Photo Credit

This post contains affiliate links. Please read my disclaimer.


    Speak Your Mind


  1. Stacy Makes Cents says:

    Good recipe! What does Fenugreek taste like? I thought it was an herb for medicine – I had no idea you used it for cooking. Ha, ha!

    • Hi Stacy! Well, I will say that, on its own, fenugreek is not pleasant. It is a common ingredient in curries and is used for making imitation maple syrup. And if you take it while nursing a baby, for increased milk production, your urine will smell like maple syrup. There is a small chance that the breastmilk and baby will take on the smell as well :-). Fascinating, huh?

  2. Hi, Here I always thought curry was from
    some India plant.
    thank you for the recipe.

    • Ana – It is so interesting – actually curry is a blend of spices that is different in different region and by each “chef.” Some are hot – some are not. Interesting, huh?

    • actually there is a curry plant that is used in some curries. but is is also a spice blend.

  3. Jessica Hornibrook says:

    Ok – this may sound pathetic, but I’ll risk it. My husband and I LOVE curry and he’s been wanting me to try my hand at making it for a long time (we like cocoanut based yellow curry). I now have your curry powder recipe but … well … where do I go from there? I haven’t the faintest idea how to make curry…

    Can you help me?

    • Jessica, it doesn’t sound pathetic at all. I am glad that you asked. Curry is just a name for the spice and / or the dishes that are typical of Indian / Pakistani fare. Did you see my Pakistani Kima recipe? Maybe you should try that first and I could dig up another recipe or two for you and post about . My recipe doesn’t have coconut, but it is really great. I have honestly never made a coconut curry but we sure would love to :-). Let me know if that helps, or if you need more.

  4. We LOVE curry here. In fact, just last night we had a coconut chicken curry for supper. I have not tried my hand at making my own, but as soon as my stash is gone I will be sure to make it from scratch. Thanks for researching, Adrienne!

    • Hi Cindy! I just had a request from a reader for coconut chicken curry – do you have a great recipe that you wouldn’t mind sending my way :-)? And you are welcome!

  5. What a lovely spice combo Adrienne. I love that you used fenugreek in it. It so often is omitted and so essential. I’ll bookmark this to try it out when we make curry next.

  6. Wow, curry has so many more ingredients than I realised. This looks like a fun recipe.

  7. great pic :)

  8. One of the really nice things about making Indian food is that so much of the time and ingredient effort goes into making the spice blends like garam marsala or your favorite curry mix. After that’s in your pantry, the rest is pretty straight-forward, as simple as any other stew you might make.

  9. I hate spending so much $$ on those tiny bottles in the store. Love this idea. Thanks for sharing at Church Supper. Have a blessed week.

    • Thanks, Krista! I didn’t do the calculations this time on how much you save, but the last time I did it for a spice mix the results were amazing! Take care! You have a blessed week as well.

  10. I linked this post to my monthly round-up. Great ideas for homemade spices!

  11. Yum! I only started eating curried things a few years ago, but love them now! I love making things from scratch so I pinned this for later.

  12. Oh, how I love curry! I was vaguely familiar with the general idea of “curry” after enjoying curry pad thai on a few occasions, and one day I came across this book at the library called 660 Curries. Usually when I check out cookbooks at the library, I never get around to actually using any recipes (because they call for ingredients I don’t have, or they sound too complicated, or…), but this time I tried one as soon as I got home, and it was so delicious I kept on trying more recipes over the following days and weeks (with 660, there was a lot to explore)! After I had to return it to the library—I’d renewed it as many times as I was allowed—I soon bought my own copy. And then I got my mum a copy… and my friend a copy… and I’m still recommending it to anyone and everyone 😀 The fascinating thing I’ve learned from trying out the recipes is that curry isn’t just one thing, but that it can be any one of many different combinations of spices and herbs and flavours. And they are all amazing!

    Thanks for sharing this blend!! I do a lot of on-the-spot measuring and grinding of spices, depending on what the recipe calls for, but I think I’ll make up a half-batch of this for the days when I want a yummy curry with less work. I expect I’ll be making and eating a lot of curry as the weather turns frosty!

    • Hi there. Wow – that book sounds a little too tempting – that’s how I know I need to buy a book – when I run out of renewal options :-). I’ll check it out now!

  13. What a great recipe. I never thought about making my own curry powder. I am so saving this.

  14. So, what is your favorite curry recipe? I have to say, we don’t make a lot of curry dishes, but maybe because I’m unsure about them. I do make my own taco seasoning, and occasionally powdered sugar. Have you made your own baking powder?

  15. SOO excited. Making it right now….yum yum. Can’t wait!!!!! Thanks for posting it :)

  16. Ohh love it thanks for sharing

  17. Thanks for linking your great post to FAT TUESDAY. This was very interesting! I’m going to try this! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

  18. Oooo,definitely pinning this. Thanks!!

  19. WHOA totally delish….I had mixed reviews at my table from my kids (the ones that are aged 5, 4, 2,1)…some liked it, some struggled through it (but I know they will develop a taste for it…I could tell)…but myself, my husband, my 11 yr old and my elderly neighbor who eats with us each night loved it. TOTALLY putting this in my rotation. Thanks!

  20. WOW – totally DELISH idea.. I LOVE it.. I would LOVE if you could link up to my Pin Inspirational Party today pweease.. TY

  21. Sounds great (I love curry) and I love your sweetener tips, too–thanks for adding them to WW. Would you please also add backlinks to both posts? Thanks! :)

    • Hi Ricki! We love curry so much. We’ve had a late start on the day so my assistant (son) will be getting on those backlinks soon. Have a great weekend. I hope to be in touch more :-).

  22. I can’t remember ever eating anything with curry in it until a month or so ago when we tried a new Chinese restaurant. I ordered some Curry Chicken and LOVED it! So much so that I looked up a few recipes and have loved them also.

    I’m going to try your recipe and check out your other ones. Thanks for sharing!

  23. Hi, I found you via Allergy Friendly Friday, this is a great idea – we love curry powder, especially for making roast curry chickpeas. :)

  24. i will definitely be making my own from your recipes! YUM!

  25. Adrienne,
    Your photo is just beautiful and I can almost smell the wonderful aroma of all those spices. This is a great post. Thank you so much for sharing with Full Plate Thursday and come back soon.
    Miz Helen

  26. Thanks for linking up at A Little Nosh this week!

  27. Thank you for sharing this very useful post with the Hearth and Soul hop. I love the idea of making my own curry powder!

  28. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    I don’t use curry often, but I would love to make my own.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  29. Wow I LOVE your Pakistani curry recipe (I’ve made it twice already and each time with plenty for leftovers…yum!!) but I’m sure I would love this homemade curry powder much more than the kind I found in the store. I’m a big baby with spices, so the milder the better! Thanks for sharing with Sunday School. :)

  30. Such a perfect blend! I’m spotlighting your post on my Facebook page today.

    Thanks again for bringing your talent to “A Little Birdie Told Me…” at Rook No. 17!


  31. I featured you in this week’s JAQS “Made by ME” Linky Party Features :)

    Thanks you so much for Linking!

  32. Nice fun to make curry. The beauty is having control over the curry. I like mine a little hotter, so in goes more cayenne. Also made the Pakistani Kima using ground turkey. Very tasty, especially with the Chat Masala. Thanks!

    • So glad you liked it :-). I was just over at a friend’s house who was cooking the Kima adapted for allergies (no tomatoes for their littlest one) and w/ mixed veggies instead of peas and potatoes. Not nearly as pretty but it sure smelled good :-)!

  33. Danielle says:

    When you have the “t” for the measurements, what does it mean? Tablespoon or teaspoon? I’ve used your mix recipe before and wow it was good, just need to figure how to keep the “gravy” thick at the end of the cooking time.

  34. subduedjoy says:

    I too could not figure out what the t meant until I got all the way to the bottom of this page and saw Danielle’s post. If there were T’s, then I would have guessed that t meant teaspoon and T meant tablespoon, but I didn’t see any T’s.

  35. I still have not figured it out.

    I see tsp for nine of the ingredients.
    I see t for the rest.

    Are they all for teaspoons?
    Used to tsp for teaspoon
    Tbs for tablespoon
    Please help!
    Cannot wrap my old brain around this :o)

  36. So excited to start making my own spices. Did not know all these spices were made up of others (curry, allspice, chili powder)!

    I *love* curry and recently noticed that some curry I’d bought bulk did not have nearly the same strong delicious smell that I love, and now reading your post about this being a more mild curry, I’m wondering if that’s what’s “wrong” with it. If that’s the case, how would you recommend making this stronger? The curry I love I have never noticed as being particularly hot – so don’t think it would be a matter of increasing the peppers.

  37. Katherine says:

    Thanks, I used this powder last night and I’m making more to stock up today! I’m new to cooking and it was so empowering to be able to make a concoction like this on my own! I used it to make the Pakistani Kima, and it was awesome

  38. kaitlyn says:

    Thanks for the Great Recipe! It smells great and I’m sure it will taste just as great! :)

  39. OMG! What good timing! I saw this recipe and thought “How weird is that? I am using curry powder in tonight’s dinner!” Then I went to my cupboard and I was out of curry! I wasn’t about to driving into town just to buy a bottle, and I didn’t want to change the menu. I didn’t have a few of the spices your recipe calls for so I decided to just experiment with what I have. It may not be curry, but it still smells good. At least dinner won’t be bland. Thank you for saving dinner!

  40. I will try this since I just ran out of my favorite Penzey’s Sweet Curry powder and the other brand I can get locally is a bit too hot for my taste. I had been making a lot of Forbidden City Chicken (it also works with pork), which the fam voted as the new favorite way of having baked chicken. (it is like a cross between curry and teriyaki)

  41. Blue Sparrow says:

    I have been looking for a curry powder or recipe that wasn’t too hot. I LOVE curry, but usually it’s just too hot! :) I once had a true Curry that was AMAZING & not hot at all, I have been searching ever since. This recipe looks great! I hope I can it, pretty sure I don’t have the mustard though. I hope that doesn’t totally ruin it. I don’t have white pepper either, I might have just given up in despair, but i saw your notes. :) FLEXIBLE! It might be different, but it should still be good. :) Thank you so much.

  42. I love curry but my attempts at my own all fail. Whenever I combine cumin and tumeric I get an awful metalic taste. Alone each is fine but any combination creates this. I’ve tried different brands of both spices. Help!

  43. Hi again , Adrienne ! From copycat thieves oil to curries !! I think I’m going to have to put an alarm next to me & STRICTLY ration myself daily to a limited time on your link !! Such a treasure chest ! I’m delighted that I’ll be able to use up some of my spices I have & always forget to continue to use …I find a recipe whch needs something , then I don’t use the spices again !! I’m an erratic cook , mainly get into a rut & can’t be bothered to follow recipes , & like your friend ,Margaret , mentioned in your beef curry recipe blog- I DON’T like cooking , even if I love eating !!! Also I’m an egg-eating veggie- eat only my neighbour’s happy hen eggs ! (Sorry – irrelevant !) Soo , this recipe’s going to be a boon because I love curry but don’t often make it . Your beef curry looks a winner , & with homemade curry powder – wow! Thanks a lot . Can’t stop saying I love your website , the way you always answer , & the way you link all sorts of appropriate other things , easy to go to , like how to peel garlic . Yippee – that’s brill – I use masses of it & always found the peeling a pain .

  44. vernonstwhiz says:

    White peppercorns are easy to find if there are Asian grocery stores in the area. It’s good for light colored sauces or dishes when you don’t want the black pepper to show. Asians often sprinkle it over some of their soups, especially their Jook sometimes called Congee, a rice porridge often eaten for breakfast or an anytime snack.
    I am actually looking to make curry from scratch. A friend once made me a curried dish that was made with her own homemade curry and when I say homemade. she pan roasted the ingredients and then ground them into a powder . It was so fresh and flavorful… magical even.

  45. maarten says:

    intersting site you’ve got. i was looking for a mild/sweet curry and finally found it. now i will check it for more interesting things abouts spices etc.

  46. Hi There…what would the quantities be for the sweet curry powder if using say whole coriander seeds; yellow mustard seeds etc? I like to grind my own but would put it all in and grind together however am not sure if the whole seeds would equate to more powder and then change the flavour?

    Thanks in advance.

    • Grinding whole seeds will change it so grind and then measure – does that help? I think it will only taste better. Fresh ground is always better.

  47. If you don’t have coriander can you use dried cilantro instead??

  48. Hi stupid question time, looking forward to trying this recipe will this make a curry for 5 people with a thickish sauce or do i double ingredients etc? dumb question i know but am new to cooking lol

    • Sorry but I don’t understand. If you are looking to make curry sauce from powder, mix 1 T fat and 1 T flour and mix. Then add 1 T curry powder and blend. Add in about 1/2 tsp salt and stir in about 1 cup of your milk of choice. Heat over a low heat. Hope that helps :)

  49. Can you recommend a sweet curry and a mild curry powders to purchase. I don’t have most of the spices you mention and feel it would be easier just to buy one already prepared. Organic would be my first preference……thank you nat

    • Hi there. I personally LOVE Frontier Brand spices. They are what I buy almost all the time now. I haven’t tried this but it has great reviews. You can buy this large container (for tons of yummy curry) or get a smaller container. (affiliate link) This one is organic and has a slightly different flavor. I think it will be more spicy. (affiliate link) Hope that helps!

  50. Diamond says:

    You mentioned cardamom but there are two kind. Which cardamom did you intend to list? The green or the black cardamom? Please let me know! Thank you in advance.

    • Thanks for this. I didn’t know there were different kinds but I have read now….:). Looks like green is the appropriate kind. Thanks for the education. I will add this to the post.

  51. Hi! If you can’t find white pepper, just take some regular peppercorns and rub them till the black skin comes off. What’s left is white peppercorns which you can grind down in a blender, coffe grinder (probably best if you don’t use the one you use for your coffe) or a mortar and pestle into white pepper powder.

  52. I always enjoy seeing what folks put in their own curry. So many different varieties. Looks like you’ve landed on a good one!

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