Mild Curry Powder

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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.

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.

Notes:

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.

Shared at Diet Dessert and Dogs.

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  1. 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)

  2. 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.

  3. 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!

  4. 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 .

  5. 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.

  6. 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.

  7. 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.

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

  9. 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 :)

  10. 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. http://amzn.to/1Iz4OQq (affiliate link) This one is organic and has a slightly different flavor. I think it will be more spicy. http://amzn.to/1x52l9D (affiliate link) Hope that helps!