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.

This recipe goes with Lamb Shanks with Lime and Cilantro, Beef Curry with Toasted Spices, Warm Spiced Lentils, Mango and Mint Chutney

Yield: 1/2 cup (serving size: 1 teaspoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 6
  • Calories from fat: 45%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 0.8g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 1mg
  • Calcium: 8mg


  • 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


  1. Combine all of the ingredients.
  2. Note: Store in a cool, dark place for up to 2 months.
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