This homemade curry powder is a popular variation across West Africa and the Caribbean islands, introduced by the British during colonial times. In Nigeria, we use this in rice dishes, stews, sauces, and more.
For this recipe, we like to use whole spices that are gently toasted, then ground down to add even more depth of flavor; however, you can use store-bought ground spices, if desired. This quick blend takes less than 10 minutes to make and can be stored in an airtight container for up to a month. While it will not go bad, it will lose its potency over time. Chili powder can add depth of flavor to burgers, chicken, soups, stews, sauces, and roasted vegetables.
- 3 tablespoons ground coriander
- 2 tablespoons turmeric powder
- 2 tablespoons ground ginger
- 2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 scant teaspoon mustard powder
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground fenugreek
Gather the ingredients.
Combine all of the spices—coriander, turmeric, ginger, cumin, salt, pepper, mustard powder, cayenne pepper, cloves, nutmeg, and fenugreek—in a bowl, stirring to combine.
You can pass the combined spices through a fine-mesh sieve to smooth out any lumps. Store in an airtight container.