Homemade Curry Powder

homemade curry powder that’s completely allergen-free!

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 1


  • 2 tablespoons whole coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon whole mustard seeds
  • 1 piece of cinnamon bark (3-inch section)
  • 10 whole cloves
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cardamom
  • 3-4 whole red chilli’s or 1/4 to 1 teaspoon ground cayenne (depending on ability to handle heat)


  1. Add coriander, cumin and mustard seeds to a small cast iron frying pan. Toast on medium heat for 2-3 minutes until golden. Continue to shake the pan to prevent from burning.
  2. Drop into the cup of your coffee grinder and add cinnamon bark and cloves. Grind until powdered.
  3. Add powdered mixture and remaining ingredients into a small bowl. Mix with a small spoon.
  4. Store in an air-tight container for up to 6 months.

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If you do not have cinnamon bark, use cinnamon sticks or 1/4 teaspoon of Saigon cinnamon
If you are sensitive to cayenne and peppers, try replacing cayenne with 1 teaspoon of ground ginger

Nutrition Information Per Serving

  • Calories: 30
  • Calories from Fat: 12
  • Total Fat: 1.3
  • Sodium: 6 mg
  • Carbs: 4.4 g
  • Dietary Fiber: 1.5 g
  • Net Carbs: 2.9 g
  • Protein: 1.2 g