- 4 Tbsp ground coriander
- 3 Tbsp ground cumin
- 2 Tbsp ground turmeric
- 1 Tbsp ground fenugreek seeds
- 1 Tbsp ground mustard seeds
- 1 tsp fresh ground black pepper
- 1 tsp red chili powder
Whether you’ve found yourself without yellow curry powder on hand or you just have a little extra time and are craving some aroma therapy (spice aroma therapy, that is), this is just the recipe you’re looking for.
In a dry pan over medium-low heat, lightly toast all the spices, while stirring, until fragrant, no more than 2 minutes. Ground spices burn easily, so keep a close eye on the pan. Scrape the spices from the pan onto a plate to cool. When completely cool, transfer the curry powder to an airtight container and store for up to 6 months.