Mild Homemade Curry Powder
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This mild homemade curry powder is a simple, customizable spice blend that’s perfect for people who want great flavor without too much heat. It’s made with common pantry spices, costs less than store-bought blends, and can be adjusted for sensitive palates—including kids.
This blend is intentionally mild, but you can easily increase the heat if you prefer a spicier curry powder.
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 Ground Beef Curry recipe (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.”
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
How to Make Curry Powder Spicier
This blend is intentionally mild, but you can easily increase the heat to suit your taste
| Heat Level | Cayenne Amount |
|---|---|
| Mild | Use recipe as written |
| Medium | Add 1/8 teaspoon cayenne |
| Spicy | Add 1/4 teaspoon or more cayenne |
- Increase cayenne gradually to control the heat level.
- Add red pepper flakes for a sharper, more noticeable heat.
- Add black pepper for warmth without too much spiciness.
- For even more heat, add fresh chili when cooking dishes with this curry powder
Recipes That Use Curry Powder
Here are some recipes that you definitely should try using this curry powder in.
- Ground Beef Curry – our favorite recipe hands down
- Butternut Squash and Lentil Soup – hearty comfort in a bowl
- Indian Lentils – a super fast, delicious dish
- Butternut Squash Pear Soup – a lovely soup that can be made festive too
- Thai Green Curry Chicken Thighs – delightfully crispy outside and juicy inside
More Homemade Seasoning Blends You Will Love
- Taco Seasoning – much better than packets!
- Pumpkin Pie Spice
- Chaat Masala – a wonderful “goes-with-everything” Indian blend that was the results of a kitchen mistake.
- Vegetable Broth Powder – a great substitute for broth that has a 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 an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
I'd love to hear what you think about this curry powder!
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.
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. https://amzn.to/1Iz4OQq (affiliate link) This one is organic and has a slightly different flavor. I think it will be more spicy. https://amzn.to/1x52l9D (affiliate link) Hope that helps!
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 🙂
If you don’t have coriander can you use dried cilantro instead??
That’s a different taste. I think cumin might be a better substitute.
Cilantro IS coriander !!!
Well, coriander is the plant after it has developed seeds. Cilantro is the plant.
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.
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.
Welcome.
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.
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 .
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!
Hmmmm. Not sure what to make of that. Something in your body perhaps? Did you read my post on metal toxicity?
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.
:). Let me know how it turns out!