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August 31, 2023

Quick DIY Curry Powder

Spice up your dishes with our Quick DIY Curry Powder! This recipe adds a dash of deliciousness to your cooking in no time – ideal for enhancing soups, stews, or creating this mouthwatering Sri Lankan Chicken Curry.

So say goodbye to store-bought mixes that may contain gluten or caking agents, and say hello to homemade goodness.

Recipe author: Foodpimping

Ingredients:

Yields: approx. 1 cup

  • 2 dried chillies
  • 30g coriander seeds
  • 10g fennel seeds
  • 15g cumin seeds
  • 15g fenugreek seeds
  • ¼ teaspoon of tumeric powder
  • 6 cloves
  • 6 cardamons
  • 20 dried curry leaves
  • 1 dried pandan leaf
  • ceylon cinnamon stick – approx. 3cm (note: not cassia cinnamon)

Method:

  1. Put all ingredients except leaves and turmeric into a frying pan and dry toast for 5 – 7mins on low to medium heat. Constantly stir and ensure you do not leave the spices alone.
  2. Once the spices become fragrant from the heat, let them toast for an additional 30 seconds. Remove from heat and let them cool. Don’t worry if it takes a bit more or less time – the key is to avoid darkening the spices. A slight change in colour is perfectly fine.
  3. Mix all of the ingredients together and grind in a spice grinder until it turns into a fine powder. You may need to do this in batches.
  4. Store the curry powder in an airtight bottle for 6 months to a year. 

If you make this recipe, tag @gluteguard on Instagram and hashtag it #gluteguard so we can see all the deliciousness!

 
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