Mild Curry Powder

Condiments, Dressings and Sauces

Multiple Sclerosis-friendly recipes, Mild Curry Powder for use in vegetable or fish curries.
Based on an original recipe kindly sent in by Jack McNulty.

10 Minutes
Ingredients List for people
  1. In a heavy pan over medium heat, combine the coriander, cumin, caraway seeds, cinnamon, fennel seeds and peppercorns. Toast them until the seeds begin to pop and smell fragrant – about two minutes. Be careful to avoid burning the spices.
  2. Transfer the toasted seeds and cinnamon to a clean coffee mill and grind to a powder.
  3. Sift the spices into a clean bowl and mix in the turmeric, ginger and cayenne pepper.
  4. Store in a clean glass jar in a cool dark location.

This basic medium-hot curry powder will deliver more flavor than any store-bought curry powder. It will keep about one month, after which the flavors will begin to fade, but still deliver quite a lot of flavor. Try to purchase the spices in an organic store for best results.

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2 Comment(s)
Paula Weir (not verified)

Can someone explain to me what is wrong with shop-bought curry powder? Thanks


Hi Paula, there is nothing wrong with shop bought curry powder. Some people choose to make their own for flavour reasons so this recipe is provided for people who want to try making their own

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