Mild Homemade Curry Powder
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Do you love curry recipes as much as we do? This Homemade Curry Powder is mild enough even for kids. It’s the perfect fragrant addition to soups, salads, main dishes, and more.
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 homemade curry powder recipe.
Well, one 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!
This homemade curry powder is perfect for use in this Pakistani Kima (my most requested recipe), this Butternut Squash Pear Soup, and also in this Chicken Thigh Curry.
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 control the amount of spicyness.
A lot of curries are just plain too spicy for children, but this curry powder recipe is not. But if need be, you can even cut the cayenne in half or leave it out altogether.
But I don’t think you’ll have to since we’ve never had a complaint about the “heat” of this blend, even from those who are a “neko jita”, which means cat’s tongue, in Japanese.
In Japan, they call those with tongues that are sensitive to heat, “neko jita”. “Neko” means “cat” and jita come from “shita” for “tongue.”
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Ingredients
- turmeric – loaded with anti-inflammatory qualities
- coriander
- cumin
- cinnamon
- ginger
- yellow mustard
- white pepper (hard to find. Omit if necessary.)
- fenugreek (organic ground mustard can be substituted if need be)
- cardamom
- cloves
- nutmeg
- cayenne pepper
- black pepper
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!
Mild Curry Powder
Ingredients
- 3 teaspoons turmeric
- 2 teaspoons coriander
- 1 1/2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 3/4 teaspoon yellow mustard
- 1/2 teaspoon white pepper (hard to find. Omit if necessary)
- 1/2 teaspoon fenugreek
- 1/2 teaspoon cardamom
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
Instructions
- Place all ingredients (all are ground spices) in a bowl.
- Mix thoroughly.
- Store in an airtight container.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
I’d love to hear what you think about this curry powder!
WOW – totally DELISH idea.. I LOVE it..
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!
You are welcome! What dish did you try it in?
Oooo,definitely pinning this. Thanks!!
You’re welcome, Missy :-)!
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 RealFoodForager.com 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.
Ohh love it thanks for sharing
You too are welcome! It’s great!
SOO excited. Making it right now….yum yum. Can’t wait!!!!! Thanks for posting it 🙂
Let me know how it tastes :-)!
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?
Hi Carrie – Well, so far, my favorite curry recipe is My Most Requested Recipe – Pakistani Beef Curry. I guarantee you will love it! I have just, however,on the recommendation of a reader, requested 660 curries from the library to try :-). And yes, I have made my own Baking Powder – Aluminum and Corn Free!
What a great recipe. I never thought about making my own curry powder. I am so saving this.
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!
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.
We love curry anything! It really makes a difference having one you can make without the heat!
I linked this post to my monthly round-up. Great ideas for homemade spices!
Thank you, Amber!
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.
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.
great pic 🙂
Wow, curry has so many more ingredients than I realised. This looks like a fun recipe.
Hi Emma! Actually, some of the recipes don’t have as many ingredients, but this one sure does. I hope you like it!
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.
Thanks, France! I love your recipes as well. I need to spend some more time on your blog and pick up a few goodies. Take care!
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!
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.
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.
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?