Soul Warming Pumpkin Coconut Curry

If you've been here for a while you'll know that I'm not vegan. Nor am I a vegetarian, but sometimes I crave hearty meatless dishes. I was pleasantly surprised at how good this curry turned out. Steve loved it too and we happily ate the leftovers for the rest of the week. (It reheats well, too!)

This recipe is vegan as written, but if you simply need it to be meatless I added some recipe tweaks below for flexibility as well as some suggestion on vegetables to use.

Why You'll Love This Pumpkin Curry Recipe

Again, hello... we love recipes that clean out the produce drawer! Besides being totally delicious, It's hearty and filling, but won't leave you feeling heavy. Just the thing we need to nourish ourselves during the busiest season of the year!

You can do some prep ahead to make this come together more quickly. I included them in the tips section below. It also reheats beautifully so it's a great meal prep recipe.

Pumpkin Curry Ingredients

If this ingredient list looks daunting, know that almost half of the items are spices. That's the nature of Indian-inspired recipes and what makes them so rich and delicious!

• Steamed rice or quinoa, for serving
• Ground coriander
• Garam masala: You can find this in most grocery stores or online, but if you'd like to make your own, it's easy! I included a whole-spice and a pre-ground version in my Homemade Garam Masala Recipe.
• Sweet paprika: As opposed to hot or smoked paprika. This is just regular paprika.
• Ground turmeric
• Ground cumin
• Sea salt
• Coconut oil
• Dried minced onion: I use this in this recipe simply to save you some chopping time since you'll be chopping a pile of vegetables already. Feel free to use a large diced onion instead. I included some notes about this in the recipe card.
• Fresh garlic
• Fresh ginger: I love buying frozen grated ginger cubes! They pop out easily and no prep required. I've seen them at a few grocery stores and find mine at Trader Joe's.
• Tomato paste
• Pumpkin puree: Not pumpkin pie filling. I think we know this already, right?
• Vegetable broth
• Chopped vegetables: Use whatever you have on hand or what you think your kids will happily eat! I included some notes about this below.
• Garbanzo beans: Also known as chickpeas. They're the same thing.
• Full-fat coconut milk

How to Make Pumpkin Curry

1. Make your grains (rice, quinoa, or cauliflower rice if you're avoiding grains).
2. Combine the spices and set them aside.
3. Saute the oil, garlic, and ginger briefly in the coconut oil.
4. Add the reserved bowl of spices. Stir and cook for another minute or so.
5. Add the tomato paste and pumpkin puree to the skillet and stir well, incorporating the spices well and forming a paste.
6. Pour in the chicken broth, and add the vegetables and garbanzo beans. Simmer for about 15 minutes.
7. Stir in the coconut milk and cook, uncovered, for another couple of minutes.
8. Sprinkle the remaining garam masala over the top of the curry and serve alongside your choice of grains.

Pumpkin Curry Recipe Variations

• Make it in an Instant Pot: Use the saute function for the first few steps. When you get to the simmer step, set it to high pressure for 1 minute. Stir in the coconut milk at the end.
• Change up the vegetables: Longer cooking vegetables (like squash, carrots, and potatoes) will need to be chopped smaller. I used ½ head of cauliflower, 6 oz fresh green beans, and 8 oz of butternut squash (½-inch cubes). You could also use carrots, sweet potatoes, or white potatoes. Quicker cooking vegetables like zucchini, yellow squash, peas, and broccoli can be added about 5 minutes before the simmer time is over to avoid them turning to mush.
• Un-veganize it: If you don't need this recipe to be vegan, but simply meatless, use butter and chicken broth instead of coconut oil and vegetable broth.
• Change the protein: Again, if you don't need this to be vegan/vegetarian, use the swaps above and add 12-16 oz of cubed, uncooked chicken/pork or a pound of uncooked shrimp in place of the garbanzo beans. If you're using chicken or pork, add them at the same time as the vegetables. If you're using shrimp, add them with the coconut milk and simmer for a couple extra minutes until they're cooked through.
• Make it spicy: Add ¼-1/2 teaspoon crushed red pepper flakes along with the rest of the spices. Or use some chili-crunch or Asian chili paste in your individual bowls.

Tips For Making Pumpkin Puree Curry

• Prep your ingredients before you start cooking. Treat this like a stir-fry. Ingredients go into the pan quickly, and you'll need to have them ready so nothing burns. Have your veg already chopped, your spices measured out, and your aluminum cans open. (And your chicken broth thawed. I'm not the only one who scrambles with half-frozen broth, right?)
• Adding ingredients gradually allows the spices to "fry" in the oil for a bit. This enhances their flavor. You'll get the best flavor if you follow the instructions as written instead of dumping everything in at once.
• Use vegetables that cook at the same rate. You don't want some half-cooked and others turned to mush. There are suggestions about this in the recipe notes below.

Curry Pumpkin Serving Suggestions

Serve this curry with freshly steamed rice, quinoa, or any other grain you prefer!

If you're avoiding grains, try serving it with How to Cook Cauliflower Rice (Roasted!) or Curry Roasted Cauliflower. I've eaten curry with both of those and they're totally delicious options.

Additional Add-Ins

If you're looking for toppings, try adding an extra sprinkle of garam masala, some spicy condiment, a squeeze of lemon or lime juice, or a dollop of plain Greek yogurt.

Storing Leftover Pumpkin Coconut Curry

Store leftover pumpkin curry in an airtight container in the fridge for up to a week. I recommend reheating it in a skillet or saucepan for best flavor.

Can Pumpkin Puree Curry be frozen?

Yes. Maybe. If you used delicate vegetables (like zucchini, asparagus, etc.) they'll be mushy after reheating. Sturdier vegetables should be fine as long as you didn't overcook them while making the recipe.

More Easy Indian Recipes on Perry's Plate

If you liked this recipe, try another one of my Indian-inspired recipes!

Lentil Curry: Another vegetarian recipe easily made vegan.

Recipe for Making Egg Curry: Another meatless curry we love.

Chicken and Saag: Love this spinach curry! You can also use paneer (Indian cheese) instead of chicken to make this meatless.

Instant Pot Chicken Curry Recipe: My favorite chicken curry and always devoured by my family.

Indian Beef: A slow cooker gem that makes your house smell totally delicious.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pumpkin Puree Curry

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This pumpkin curry is the perfect home for bits of leftover vegetables as well as that partial can of pumpkin puree giving you side eye. It's cozy and nourishing and comes together in about 45 minutes!

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Ingredients

• Steamed rice or quinoa, for serving
• 1 Tablespoon ground coriander
• 1 Tablespoon garam masala, divided
• 1 Tablespoon sweet paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 ½ teaspoon sea salt
• 4 Tablespoons coconut oil
• 2 Tablespoons dried minced onion
• 1 Tablespoon minced/grated fresh garlic
• 1 Tablespoon minced/grated fresh ginger
• 2 Tablespoons tomato paste
• 1 cup pumpkin puree
• 2 cups vegetable broth
• 1 ½ pounds chopped vegetables (see note)
• 1 15 oz can garbanzo beans, drained
• ½ cup full-fat coconut milk

Instructions

1. If you're serving this with rice or quinoa, get those started first.
2. Combine the coriander, 2 teaspoons garam masala, paprika, turmeric, cumin, and salt in a small bowl. Set aside.
3. Melt the coconut oil in a large, deep skillet (fitted with a lid) over medium high heat.
4. Add the dried onion, garlic, and ginger. Cook for about 30 seconds and then add the reserved bowl of spices. Stir and cook for another minute or so.
5. Add the tomato paste and pumpkin puree to the skillet and stir well, incorporating the spices well and forming a paste. Cook for another minute.
6. Pour in the chicken broth, and add the vegetables and garbanzo beans. Bring to a boil, then reduce the heat to medium-low and let it gently simmer, covered, for about 15 minutes or until the vegetables are tender.
7. Stir in the coconut milk and cook, uncovered, for another couple of minutes.
8. Sprinkle the remaining garam masala over the top of the curry and serve alongside your choice of grains.

Notes

• Feel free to use a large chopped onion in place of the dried minced onion. Since this recipe has a lot of chopped veg, I wanted to save you some time by using dried. If you use a fresh onion, add it to the skillet first and let it cook alone for about 10 minutes before continuing with the rest of the ingredients.
• When choosing vegetables for this recipe, make sure they'll cook in roughly the same amount of time. Longer cooking vegetables (like squash, carrots, and potatoes) will need to be chopped smaller. I used ½ head of cauliflower, 6 oz fresh green beans, and 8 oz of butternut squash (½-inch cubes). You could also use carrots, sweet potatoes, or white potatoes. Quicker cooking vegetables like zucchini, yellow squash, peas, and broccoli can be added about 5 minutes before the simmer time is over to avoid them turning to mush.
• Garam Masala is a common Indian spice blend that can be found in most grocery stores in the spice section. Or online. Or I have a Homemade Garam Masala recipe if you'd like to try it!
• If you're not concerned with this recipe being strictly vegan/vegetarian try swapping out the coconut oil and vegetable broth for butter and chicken broth for a richer flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Eat Well Premium Foods - Garam Masala Spice Blend 4 oz, Salt Free, Authentic Indian Food Spices, Gluten Free
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1 ½ cups
Amount Per Serving Calories 383Total Fat 16gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 977mgCarbohydrates 51gFiber 13gSugar 9gProtein 12g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to make Pumpkin Curry appeared first on Perry's Plate.

Curious about Golden Milk Lattes? Thankfully they don’t require any witchcraft and they’re naturally caffeine free. They’re easy to make, have a lot of nutritional benefits, and mine has a special spice blend of spices that mimics a chai latte!

Golden Milk Latte

This post is sponsored by Bulletproof, and I received complimentary product as well as monetary compensation. All opinions shared are my own, as usual.

I feel like golden milk is all the rage right now, so I wanted to jump in while it's still the rage. Normally I warm up to trends a few years late. Like how I refused to wear flare jeans until 2000. And skinny jeans until 2014. Don't even get me started on winged eyeliner. I'm pretty good with my hands, but I think it takes a whole other level of precision to pull that off.

One of the most important things you need to know? It tastes like Christmas in a cup. (According to my bestie.) Or maybe Halloween in a cup? I'd totally be up for drinking this while my kids are sipping on cider or hot chocolate. And maybe I can convert one of them to ride the golden milk train with me. (They're reluctant passengers sometimes.)

So, golden milk... where were we?

What is Golden Milk Tea?

Golden milk is warmed milk with turmeric (and sometimes other spices) added to it. Turmeric has anti-inflammatory properties, so obviously we want to be drinking this daily, no?

Turmeric Golden Milk Ingredients

• Unsweetened almond milk or coconut milk (drinkable, from a carton)
• Maple syrup, honey, or the equivalent in stevia, to taste.
• Coconut oil
• Turmeric
• Homemade Chai Spice Blend
• Collagen Protein Powder (Optional)
• Generous pinches of sea salt and black pepper

Golden Milk Latte Recipe Special Additions

Golden Milk with Chai

I decided to put a couple of spins on my golden milk by adding a couple of special things. First, my Homemade Chai Spice Blend. I'm kind of nuts about chai spices right now. (Like I said... late to the game. Isn't chai, like, sooo 2016?)

Golden Milk with Collagen

Second, I added some collagen protein powder. I really like Bulletproof Collagen Protein Powder  because it comes from pastured, grass-fed cows. (You know how I feel about pastured animal products!)

It also it mixes into just about everything really easily without clumping. And you can heat it up without hurting its nutritional quality. Oh, and it's flavorless.

This isn't the same thing as whey protein or other kinds of protein/meal-replacement powders. While those are nice to use sometimes, I don't always want the flavor of the protein powder in whatever I'm making. I feel like collagen protein is more versatile that way.

So, why collagen? Um, AWESOME HAIR. AWESOME NAILS. AWESOME SKIN. (I've got your attention now, right?) It also helps with muscle recovery after workouts. Mostly I like it because it reduces wrinkles. #priorities

Normally we get natural sources of collagen in our diet by eating/sipping bone broth, organ meats, whole fish soups, etc, Chances are we aren't doing that daily, so adding a little collagen powder to drinks, sauces, smoothies and other things we eat often is a good way to get more into our diets.

How to Make Golden Milk Chai

1. Whisk all of the ingredients together into a medium saucepan and heat over medium-low until the mixture is steamy, but not boiling.
2. Remove from the heat and let it sit and cool for a few minutes so the flavors can blend together well.
3. Whisk before serving as the spices tend to settle at the bottom of the pot.
4. Pour through a strainer if you don’t like bits of spices in your drink and serve!

How to Store this Golden Chai Recipe

Like all recipes with spices, the flavors will get better with some time to develop! But I also wouldn’t keep this for more than a day in the fridge (After cooling completely).

To reheat your latte, simply put it back on the stovetop on low heat until it starts to simmer. Remove from the heat and serve immediately.

If you want to learn more about Bulletproof and snag some collagen protein, check out their website!SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Golden Milk Latte Recipe

Yield: Makes 3 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This golden milk has a twist of chai spices and collagen protein for some extra goodness. It's full of warming spices and is perfect for a chilly night.

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Ingredients

Toggle ingredient group

• 3 cups of unsweetened almond milk or coconut milk (drinkable, from a carton)
• 3-4 Tablespoons pure maple syrup, honey, or the equivalent in stevia, to taste.
• 1 Tablespoon coconut oil
• 1 ½ teaspoons turmeric
• 1 ½ teaspoons Homemade Chai Spice Blend
• 2 scoops of Bulletproof Collagen Protein Powder (about ¼ cup)
• Generous pinches of sea salt and black pepper

Instructions

1. Whisk all of the ingredients together into a medium saucepan and heat over medium-low until the mixture is steamy, but not boiling.
2. Remove from the heat and let it sit and cool for a few minutes so the flavors can blend together well.
3. Whisk before serving as the spices tend to settle at the bottom of the pot.

Notes

Yes, black pepper and coconut oil. They both help with the absorption of the turmeric since it is fat-soluable.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Golden Milk Latte Recipe with Chai & Collagen appeared first on Perry's Plate.

You'll love this Tomato Egg Curry

It’s a pantry-friendly hero: just eggs, tomatoes, and a few warm spices you probably already own. In under 30 minutes, you’ve got a protein-packed, gluten-free dinner that tastes like you simmered it all day.

Serve it with fluffy rice or warm naan, shower it with fresh cilantro, and add a squeeze of lime for brightness. Just be ready for people to ask for seconds. Or secretly stash leftovers in the fridge for your lunch the next day.

Egg Curry Ingredients

• Coconut oil, or other heat-safe oil
• Onion
• Ginger
• Garlic
• Green chilies (fresh or canned)
• Ground coriander
• Turmeric
• Cayenne pepper (more if you want it spicier)
• Ground cumin
• Canned tomatoes
• Salt
• Hard-boiled eggs
• Coconut milk
• Garam masala
• Lemon or lime juice
• Fresh cilantro
• Your choice of side (cauli rice, jasmine rice, quinoa, flatbread)

How to make Egg Curry

1. First, boil your eggs.

Like I said, this is a great use for leftover hard-boiled, eggs, but boiling fresh ones is easy -- especially in an Instant Pot.

I cook 6-7 eggs for 4 min at high pressure in my Instant Pot, release the steam immediately, and put them in an ice bath.

I like to cook them just BARELY underdone so they stay soft in the curry. No one likes chalky, overdone eggs. Ew.

This is a great step to do ahead of time, too.

2. Brown those onions.

The more color you get on those onions, the more sweetness you'll add to the curry. It's worth the effort, I promise.

Caramelizing onions never ceases to amaze me. It's one of nature's best magic tricks.

3. Add the spices.

One technique that frequently appears in Indian recipes is "blooming" the spices in hot oil. Letting the spices simmer in the pan makes their flavors more robust. Don't skip this step either!

4. Blend and add the tomatoes.

Instead of using tomato sauce, this recipe uses a big can of tomatoes that is blended up. I wouldn't recommend using tomato sauce or your sauce won't have the same consistency and may have a stronger "tomato-y" flavor.

Adding the tomatoes like this will also help to deglaze your pan in case some of those spices have started to stick. They'll loosen up quickly with a quick stir.

5. Nestle the eggs into the sauce cut-side up.

I feel like this is self explanatory.

It also reminds me of high school when we'd go to a diner at 10:30 PM, order mozzarella sticks and pretend they're in a hot tub party together. 

Wait, you didn't do this?

6. Add the exciting things.

Like a drizzle of coconut milk, a sprinkle of garam masala, some lime juice, and a showering of cilantro. *drool*

Want to know a secret? That's actually finely chopped kale, not cilantro. When I was literally photographing this recipe, I went to grab the cilantro AND FOUND NONE IN THE FRIDGE.

So, I improvised. I don't recommend using kale, though, unless you're also in a pinch while photographing egg curry. 

And serve! That's it!

Any questions? I usually get asked these questions, so I'll answer them right here for you.

Egg Curry Recipe variations

Sure! If egg curry isn't your thing, then use chopped chicken, fish, or a can of chickpeas to keep it meatless. The curry sauce itself is pretty versatile.

If you use chicken or fish, sear them at the beginning, remove them from the pan, then add them back in at the end after the sauce is finished cooking.

Tips for making Egg Curry (Indian style)

• Place the eggs cut side up to keep them intact.
• Let your spices simmer in the pan to make their flavor more robust.

Making Boiled Egg Curry ahead of time

Curry (like chili and other heavily-spiced dishes) are sometimes better after a day or two. This easy egg curry reheats well and is just as delicious eaten later.

If you're looking for a freezer meal, try freezing jars of the curry sauce and then reheating it with some fresh hard-cooked eggs.

What to serve with Tomato Egg Curry

• Roasted Cauliflower Rice is my favorite (as shown in the pics). I buy the frozen riced cauliflower at Costco and throw it on a pan in the oven. Easy peasy.
• Steamed jasmine rice
• Quinoa
• Flatbread, like naan
• With some Curry Roasted Cauliflower if you're avoiding grains

Storing Egg Curry

Store your leftover egg curry in a container for up to 3 days in the fridge.

How to freeze Indian Egg Curry

I wouldn’t freeze boiled eggs, I mean why would you since they’re so easy to boil! Instead try freezing jars of the curry sauce and then reheating it with some fresh hard-cooked eggs.

How to reheat Indian Egg Curry

I recommend reheating your curry on the stovetop on medium until heated thoroughly.

More like this Indian Egg Curry Recipe

I've got a few more Indian-style recipes on my site that our family loves! 

• Instant Pot Indian Chicken Curry is probably my favorite. It's also another recipe adapted from the cookbook I mentioned above!
• Indian-Inspired Butternut Squash Soup is DELIGHTFUL. It's a great option for a meatless, light dinner.
• Slow Cooker Indian Beef is a unique recipe because beef isn't as widely eaten in India. Beef can handle a lot of spices and Indian spices are delicious with beef, too!
• Mulligatawny is another soup that we love! It's a great home for leftover chicken & rice, too.SaveSaveSaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Indian Egg Curry Recipe FAQs

Indian Egg Curry Recipe

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

Egg Curry is an easy, meatless Indian-style curry! Creamy hard cooked eggs simmered in a lovely spiced tomato gravy makes a comforting vegetarian meal any night of the week.

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Ingredients

• 2 Tablespoons coconut oil, or other heat-safe oil
• 1 large onion, diced
• 1 Tablespoon minced peeled ginger
• 1 Tablespoon minced peeled garlic
• 1 Tablespoon minced green chilies (fresh or canned)
• 1 ½ Tablespoons ground coriander
• ¾ teaspoon turmeric
• ¼ teaspoon cayenne pepper (more if you want it spicier)
• ½ teaspoon ground cumin
• 1 28-ounce can tomatoes, pureed with liquid
• 1 ½ teaspoons salt, or to taste
• 6-7 hard-boiled eggs, peeled and halved
• 1 cup full-fat coconut milk
• ½ teaspoon garam masala
• Juice of 1 lemon or lime
• ¼ cup chopped fresh cilantro
• Your choice of side (cauli rice, jasmine rice, quinoa, flatbread)

Instructions

1. Heat oil in a large, wide skillet or saucepan over medium-high heat.
2. Add onions and cook until they begin to brown, 4-6 minutes. Reduce heat to medium and continue cooking until browned, 8-10 minutes.
3. Stir in ginger, garlic, and chilies; cook for 2 more minutes. Stir in coriander, turmeric, cayenne, and cumin. Cook for 2-3 more minutes, stirring continuously. If the mixture is getting too hot or sticking/scorching, add ¼ cup of water and stir things around.
4. Puree the tomatoes (with juices) in a blender, then pour it in to the pan. Add salt and mix well. Reduce heat to low, cover and simmer, stirring occasionally, 8-10 minutes.
5. Place halved eggs, cut-side up, in a single layer in the pan. Spoon sauce on top of eggs and simmer, uncovered, for 5 more minutes.
6. Drizzle the coconut milk over the curry and shake the pan a little to spread it around.
7. Remove from heat. Sprinkle with garam masala and lime juice. Cover and let it stand for 5 minutes.
8. Garnish with cilantro and serve with cauliflower rice, quinoa, or flatbread.

Notes

1. You may use a fresh serrano chile, a small jalapeno, or a Tablespoon of diced green chiles in this. If you'd like it spicier, leave the seeds in or add some sriracha or crushed red pepper flakes as a garnish.
2. This recipe is lightly adapted from Easy Indian Cooking by Suneeta Vaswani

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Eat Well Premium Foods - Garam Masala Spice Blend 4 oz

Nutrition Information

Yield 6 Serving Size 1.5 cups curry
Amount Per Serving Calories 272Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 218mgSodium 761mgCarbohydrates 12gFiber 4gSugar 6gProtein 10g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Easy Indian Egg Curry appeared first on Perry's Plate.

The downside of making your own spices is that it’s REALLY annoying when you go to use it and you happen to be out. And then you have to make a new batch right then. Worth it though.

Thankfully this comes together quickly using pre-ground spices. If you’re feeling extra, I included a variation using whole spices that you grind in a spice/coffee grinder. Whether you want to nerd out with me or not you’ll end up with a curry powder you’ll love!

What is Curry Powder?

If you're new to using curry powder, it's a blend of spices that is typically used in Indian style cooking. The yellow curry powder that you see in the grocery store is actually madras curry powder.

Curry itself isn't a spice. The closest word that would describe it is "gravy". If you've had Indian cuisine, you've most likely had some sort of curry -- a blend of vegetables and meat (but sometimes meatless) simmered in a thick, heavily spiced sauce.

There are some high quality curry powders in nicer grocery stores, but I'd stay away from the most common one with the red lid. You know what I'm talking about.

Curry Spice Recipe Ingredients

This varies wildly, but most yellow curry powder has a base of cumin, coriander, and turmeric. Sometimes other spices are thrown. It's actually pretty adaptable. This particular combination is my favorite:

• Cumin
• Coriander
• Fennel
• Turmeric
• Clove
• Cinnamon
• Chili

How to make Homemade Curry Powder

There are a couple of ways to do this -- by grinding your own spices (highly recommended and best flavor for sure) or by using pre-ground spices. You'll get a great curry powder using pre-ground spices -- probably more flavorful than a basic store curry powder.

If you're going to grind whole spices, you need to get a coffee grinder. Or a second coffee grinder if you happen to use yours for coffee. Unless you want "spiced" coffee.

If you've never used one, it's like a super-strong mini food processor. For dry things. Don't try to make pesto or anything.

After toasting the whole spices in a skillet to deepen their flavor. Let them cool off and grind them in a coffee grinder.

My grinder is literally a super cheap one I got from the clearance rack at the grocery store after my nice, Cuisinart one died. Expensive isn't always better.

Then you add in the ground turmeric and cinnamon.

Using whole turmeric would involve grating and drying and pulverizing fresh turmeric. Even I have my boundaries.

Now it's ready to use! Store it like any other spice blend in your cupboard.

Here are a few ideas to get you started:

Ways to Use Your DIY Curry Powder

Indian-Style Butternut Squash Soup is a silky, paleo-friendly soup with hint of curry flavor!

We love Mulligatawny soup, too! It's another silky smooth soup with bits of chicken & rice added. Our kids love it.

For an easy, meatless dinner, try Vegetarian Chickpea Curry.

My kids will only eat cauliflower in the form of Curry Roasted Cauliflower.

Mango Chicken Curry is another great family-friendly meal.

How to Store Homemade Curry Powder

Store this curry powder in a lidded container or spice jar at room temperature for up to a year for best flavor.

If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!

DIY Curry Powder

Yield: Scant ⅓ cup

Prep Time: 15 minutes

Total Time: 15 minutes

If your experience with curry powder is the sad yellow dust with the red lid, stick around. I'll show you how to make homemade curry powder and it may change your curry life. You can grind it from whole spices or use pre-ground. I included instructions for both in the recipe notes!

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Ingredients

• 1-4 small dried chilis
• 1 Tablespoon coriander seed
• 1 Tablespoon cumin seed
• 1 Tablespoon fennel seed
• 1 teaspoon green cardamom pods
• ½ teaspoon whole cloves
• 1 Tablespoon ground turmeric
• ½ teaspoon ground cinnamon

Instructions

1. Decide how spicy you'd like your curry powder and put 1-4 chilis into a small skillet along with the coriander, cumin, fennel, cardamom, and cloves. Toast over medium-low heat for a few minutes until the spices are warm and fragrant. Watch them closely since they burn easily.
2. Allow them to cool for 5 minutes and then grind everything in batches in a coffee or spice grinder. Transfer the ground spices into a small lidded jar.
3. Add the turmeric and cinnamon and shake well. Store at room temperature for about a year.

Notes

If you'd rather use all ground spices, here are the measurements:

• Pinch - ½ teaspoon crushed red pepper flakes
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoon ground fennel (if this is hard to find, just use more ground coriander)
• ¾ teaspoon ground cardamom

This recipe is slightly adapted from 101 Cookbooks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  The Spice Way Fennel Seed - bulk whole seeds great for tea and cooking 8 oz
• 
  The Spice Way Cardamom Pods- ( 4 oz ) Whole Green Cardamom Pod
• 
  Organic Premium Grade Hand Picked Whole Cloves 3.5oz 
• 
  The Spice Way Coriander Seeds - 5 oz
• 
  The Spice Way Cumin Seeds - whole cumin seed 8 oz resealable bag
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Hamilton Beach Fresh Grind Electric Coffee Grinder for Beans, Spices and More, Stainless Steel Blades, Removable Chamber

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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