Homemade Curry Powder

Photo: Lee Harrelson; Styling: Jan Gautro
This effortless homemade curry powder uses easy to find spices to add exotic flavor to any recipe.

In a pinch, Bruce uses Patak's Original Garam Masala Curry Paste, which we agree is a better substitute than a commercial curry powder.

Yield:

1/2 cup (serving size: 1 teaspoon)

Recipe from

Nutritional Information

Calories 6
Caloriesfromfat 45 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 0.8 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 1 mg
Calcium 8 mg

Ingredients

3 tablespoons Hungarian paprika
2 teaspoons ground cumin
2 teaspoons ground fennel seed
2 teaspoons ground yellow or brown mustard
2 teaspoons ground red pepper
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Preparation

Combine all of the ingredients.

Note: Store in a cool, dark place for up to 2 months.

Note:

Bruce Aidells,

September 2003