Homemade Curry Powder

I have a few curry recipes here on the blog, and in none of them do I use curry powder.  I always use my own blend of spices and seasonings. One day I had an aha moment, I should mix up a batch of homemade curry powder for meal prep to simplify the process.

Curry is a term used to describe the gravy or sauce found in traditional Indian cuisine.  There are so many variations on flavors found in curry, and therefore curry powders can vary quite a lot, so I like to make my own.

Making my own curry powder helps me as a home-chef to make a consistent product, instead of buying whatever curry powder is available, because each brand will be different.

I also get to use only my favorite seasonings, and I can omit those I don’t like.  For example, I don’t care for the black liquorish flavor of star anise or fenugreek, so I don’t use them. I also add red pepper flakes to make my curry powder spicy!

Finally, I keep all the individual ingredients on hand, so why buy one more spice blend? I can use up my spices and replace them more quickly, keeping my spice draw fresh and vibrant.  Did you know that spices tend to loose flavor after about 6 months!

Variations to the Homemade Curry Powder recipe:

1. Any one of these spices can be used in varying amounts.  The coriander, cumin, and turmeric are traditonally used in greatest quantities.
2. Use fresh garlic and ginger in your curry, and omit the ground powders.
3. Make it spicy: I like to use red pepper flake, but you could also try 1/4-1/2 tsp of cayenne pepper, depending on how spicy you want it!  Fresh cayenne is much spicier than red pepper flake, in my opinion.
4. Use whole spices, such as corriander and cumin seeds, and grind them yourself for the freshest flavor!

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