Plus, you can customize your DIY curry powder however you like. Prefer more heat? Crank it up! Turmeric lover? Go for it!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Curry Powder
• What Spices are in Curry Powder?
• How to Make Homemade Curry Powder
• Tip for Success
• Use Your Homemade Curry Powder in These Recipes …

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Contrary to popular belief, curry powder didn’t originate in India. It’s actually thought to have first been created by the British in order to emulate their favorite Indian dishes at home.

The first recipe for curry powder appeared in an English cookbook written by a cookery writer by the name of Hanna Glasse. (source)

Why You’ll Love Homemade Curry Powder

• Money saver: Instead of forking over the cash for yet another jar of spices, save money by making it yourself! If you don’t already have the spices for this DIY curry powder recipe, consider saving even more money by seeking out a grocery store that sells spices in bulk. If you’ve never bought spices in bulk, you are going to be absolutely floored by the cost savings!
• Customizable: If you prefer a completely mild curry powder, leave out the cayenne pepper or use very little. Conversely, if you like it spicy, double, triple, or quadruple the cayenne. Make any adjustments you like to make it your own!

What Spices are in Curry Powder?

Here are the ingredients for my version of homemade curry powder:

• Ground cumin – Adds smoky, earthy, slightly lemony flavor.
• Ground turmeric – Made from dried ground turmeric root, a relative of ginger. Turmeric is renowned for its anti-inflammatory properties (source). I love it in golden milk!
• Ground coriander – The seeds of the cilantro plant are called coriander. Ground coriander is simply the ground seeds.
• Ground ginger – Made from dried ground ginger root.
• Ground cardamom – The seeds inside of cardamom pods, pulverized. The flavor is slightly reminiscent of cinnamon and citrus.
• Cayenne pepper – Ground red chili peppers, cayenne is how this curry powder recipe gets its heat. Use less or more to adjust the spice level to your preference.
• Ground mustard seed – Peppery mustard seeds ground to a powder.

Some curry powder recipes also include:

• Ground black pepper
• Garlic powder
• Cinnamon
• Nutmeg
• Cloves
• Fenugreek

If you like any of those, go ahead and add them! Make it yours.

How to Make Homemade Curry Powder

1. Grab a small bowl and add all of the spices.
2. Stir it together.
3. Transfer to a spice jar or small mason jar (I recommend using a funnel to help keep it corralled!) Store in a cool, dark place for 6 months (or longer!)

Tip for Success

• Use fresh spices: It seems like spices should keep forever, and in a way they do … but their flavor intensity can really decrease over time. So make sure to use fresh spices that are far from their expiration date for the best flavor.

I hope you love knowing how to make homemade curry powder! I love having a big old jar of it in my pantry for curries, dal, soups, and so much more.

Use Your Homemade Curry Powder in These Recipes …

• Pumpkin, Chickpea, & Red Lentil Curry
• Red Lentil & Chickpea Curry with Potatoes & Peas
• Curried Carrot Red Lentil Soup
• Pan-Fried Curried Crispy Chickpeas
• Crock Pot Curry Baked Beans
• Pumpkin Curry Soup
• Curry Baked Beans

Print

Homemade Curry Powder Recipe

It's easy to make your own homemade curry powder! This mix of pungent, flavorful spices evokes the flavors of Indian cuisine in curries, soups, and more. Adjust the quantities to make it your own!

Keyword curry powder, curry powder recipe, homemade curry powder

Prep Time 5 minutes minutes

Total Time 4 minutes minutes

Calories 151kcal

Author Kare

Ingredients

• 2 tablespoons ground cumin
• 2 tablespoons ground turmeric
• 2 tablespoons ground coriander
• 1 tablespoon dried ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground mustard seed

Instructions

• Add all of the spices to a small bowl and stir to combine. Store in an airtight jar at room temp in a cool, dark place (like a pantry).

Notes

Nutrition information based on the entire 1/2 cup batch of curry powder. 

Nutrition

Serving: 1g | Calories: 151kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 31mg | Potassium: 798mg | Fiber: 10g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 8mg | Calcium: 221mg | Iron: 17mg

The post Homemade Curry Powder Recipe appeared first on Kitchen Treaty.

Several years ago, a friend introduced me to a concept called “the French fry feeling.” Basically, it’s a feeling you get after talking too much, often about somebody else, possibly in not such a nice way – you know, gossiping. And then realizing you probably shouldn’t have gossiped quite so … enthusiastically. Which, strangely enough, is very similar to the feeling one might get after wolfing down a giant portion of French fries.

Well, the beauty of this spicy baked sweet potato fries recipe is that you don’t get the French fry feeling after eating them. Unless you gossiped with a friend while doing so.

I will say that these baked sweet potato fries are very easy to wolf down. I’ve used many tricks in the book to help make these guys as crisp as possible – not easy with baked sweet potato fries. The most important? Use corn starch! Tossing sweet potato fries in corn starch after cutting them helps them to crisp up nicely in the oven. Feels weird to do but totally, totally worth it. (I did some research to try to pinpoint the first online source to publish this trick, and as far as I can tell, it came from The Art of Doing Stuff. Lots of brilliant crisp sweet potato fry tips here!)

If you’re not sure about the “spicy” part of this recipe, just leave off the spices and go with a little salt and pepper. Still delish. But if you do go with the spices, be sure to whip up some of the cool Greek yogurt ranch to serve alongside. It cools the bit of fire – and sweet potato fries + ranch are a match made in heaven. Trust.

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Creamy Sweet Potato Soup

Print

Spicy Baked Sweet Potato Fries with Cool Greek Yogurt Ranch

These addicting baked sweet potato fries crisp up nicely in the oven. Dip them in a healthy garlicky dill ranch and you’re good to go. Just reduce or leave out the sugar and spices if you prefer a less-spicy version.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author Kare

Ingredients

Spicy Baked Sweet Potato Fries:

• 2 medium sweet potatoes
• 2 tablespoons corn starch
• 2 tablespoons olive oil
• 1 tablespoons pure maple syrup or brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper add more for more heat
• 1/4 teaspoon kosher salt or fine-grain sea salt + more to taste

Cool Greek Yogurt Ranch:

• 3/4 cup Greek yogurt I use full-fat
• 2 teaspoons white wine vinegar or champagne vinegar
• 1-2 garlic cloves smashed and finely minced (about 2 heaping teaspoons)
• 2 tablespoons finely chopped onion
• 1 tablespoon fresh minced dill
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Scrub sweet potatoes or peel off the skin, if you desire (I like to leave it on). Cut sweet potatoes into approx. 1/4-inch matchsticks. Put sweet potatoes into a large bowl and sprinkle the cornstarch over the top. Toss with your clean hands until all of the fries are coated. Drizzle with olive oil and toss again. Add maple syrup or brown sugar, chili powder, cinnamon, cayenne pepper, and salt. Toss until all of the fries are coated.
• Lay fries on a baking sheet, making sure there is a little space around each fry – don’t crowd or pile them! Depending on the size of your baking sheet, you may need to use two (I do).
• Place in oven and bake until golden brown and many are crisp, about 25 minutes, turning carefully at right around the 15 minute mark. Remove fries from oven and let cool a bit.
• While the fries are baking, make your ranch dip. In a small bowl, stir together all of the dip ingredients. Taste and add more salt and pepper if desired.
• Add more salt to the fries if you like. Serve warm with the ranch dip.

More baked sweet potato snacks

Chili-Lime Baked Sweet Potato Fries from Connoisseurus Veg
Baked Garlic Sweet Potato Fries from Damn Delicious
Garlic Rosemary Baked Sweet Potato Chips from Oh My Veggies
Sweet Potato Nuggets with Apple Cider Dipping Sauce from Oh My Veggies
Crispy Cornmeal Sweet Potato Fries from My New Roots

The post Baked Sweet Potato Fries appeared first on Kitchen Treaty.

I love this ginger smoothie as a natural cold remedy. I love the tingly spices, the feeling of a bit of a healthy burn, and, after I’m done, I can breathe!

Table of Contents

• The Story Behind the Recipe
• Developing the Recipe
• About this Ginger Smoothie
• Ingredients
• How to Make a Ginger Smoothie
• Tip for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

We recently took a trip to Disneyland, and we all returned with a cold. Bummer! But hey, better a cold than the measles! So we’re not complaining.

I spent a good couple of days incredibly stuffed up and unable to taste anything. So I thought I’d throw a whole bunch of ginger at that stubborn ol’ rhinovirus, and see what happens. Ginger Smoothie to the rescuuuueee!!!

Developing the Recipe

Ginger, with its anti-inflammatory properties, is pretty well known to be a natural cold remedy. But I’ve always been a bit of a fresh ginger wimp. That stuff is strong!

But when I whipped up this ginger smoothie recipe, I decided to go for it. A good hunk of fresh ginger along with some powdered ginger for an added note of ginger flavor. And then a pinch of cayenne pepper, even, to really give this thing a spicy kick.

I love natural cold remedies. I also enjoy this healing soba noodle soup when I’m feeling under the weather, and this golden milk latte never lets me down. Or how about a soup with 40 (yes 40!) cloves of garlic! I also love Liz Moody’s raw garlic toast. It hits the spot!

Readers say …

“This smoothie is amazing, currently I am battling a cold. Made one last night before bed & enjoying another one now. Will be keeping this recipe for future use.”

– Heather

About this Ginger Smoothie

This ginger smoothie is not a wimpy smoothie! There is serious ginger going on here. Serious. I call it spicy for a reason. I mean, if you’re a spice fiend and you’re the type of person who asks for 7 stars at your favorite Thai restaurant, this might not make you blink. But otherwise, I think most will find this thing has a mighty fine kick.

Ingredients

This ginger smoothie is made with a super simple list of ingredients.

• Ginger – A fresh, pinky-sized piece, peeled PLUS some ground ginger, too.
• Banana
• Almond milk – Or your milk of choice.
• Sweetener – A touch of pure maple syrup, or go for honey if you like the idea of its cold-fighting properties!
• Cayenne pepper – Just a pinch for a bit of added heat.
• Ice

How to Make a Ginger Smoothie

Simply add all of the ingredients to a high-speed blender and mix until completely smooth!

Tip for Success

• If you don’t have a high-powered blender, dice the fresh ginger before adding it so that it blends all the way.

Print

Ginger Smoothie

With fresh ginger AND a bit of powdered ginger for 2x the ginger taste! This cool, refreshing smoothie is a great little cold-and-flu fighter, but if you're a ginger lover, you'll enjoy this one anytime.

Keyword ginger smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 172kcal

Author Kare

Ingredients

• 1 pinky-sized piece ginger peeled
• 1 banana peeled
• 1/2 cup almond milk or non-dairy milk of choice
• 2 teaspoons honey or pure maple syrup, to taste
• 1/4 teaspoon ground ginger
• Pinch cayenne pepper
• 1 cup ice cubes

Instructions

• Place all ingredients into a high-powered blender and puree until completely smooth. Pour into a large glass and serve with a straw. If your blender is not high-powered and/or your ginger is particularly fibrous, you may want to dice the ginger first to help ensure it blends into the smoothie.

Nutrition

Serving: 1g | Calories: 172kcal | Carbohydrates: 41g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 177mg | Potassium: 465mg | Fiber: 4g | Sugar: 26g | Vitamin A: 76IU | Vitamin C: 11mg | Calcium: 166mg | Iron: 1mg

The post Ginger Smoothie appeared first on Kitchen Treaty.

I mean, what’s not to love about popcorn? It’s a whole, real food. It’s bite-sized, crunchy, perfect with a little drizzle of butter and a sprinkle of fine salt – but also divine when you take it over the top with an army of spices, as is the case with this Spicy Curry Popcorn.

It’s established: We’re popcorn fans around here. So naturally, when the opportunity to create a recipe celebrating JOLLY TIME Pop Corn’s 100th birthday came around, I was totally in.

Over the years, JOLLY TIME Pop Corn kernels have often found their way into my shopping cart. But after learning a little more about the company through this project, I can say I’m now officially a devoted customer. Here are a couple of fun facts that I learned – I thought you might find them interesting, too:

• Corn is one of those foods that can get a bad rap for being genetically modified, but guess what? All of JOLLY TIME’s Pop Corn is made with non-GMO popcorn. Awesome, right?
• And through the years – all 100 of them – JOLLY TIME has remained a family-owned company that keeps up with the latest in popcorn but still maintains old-fashioned ideals – for instance, if you ever need to call JOLLY TIME, a real live person will always answer the phone. Totally refreshing. (Here’s a fun interactive journey through JOLLY TIME’s history, if you’d like to learn more).

So about this recipe! I’ve been making variations of curried popcorn for a while now, but I thought it was high time I perfected the recipe and made it official for this post.

I wanted this curry popcorn recipe to strike the perfect balance between heat and sweet – an overall spicy concoction that would keep revelers reaching into the bowl for more, more, more.

While this recipe contains brown sugar, it is far more savory than sweet, with just enough brown sugar to tame the heat while also highlighting the curry flavors like coriander, cumin, and cinnamon. Occasionally, you do get a sweet-ish piece that’s a little heavy on the brown sugar and spices. But trust me – those are the best pieces of all. Kind of like a curried caramel corn.

So, yes! Lots of spices! And totally worth it.

Oh, and speaking of spices, you know I couldn’t leave out the turmeric. (Bonus: the golden spice turns the popcorn a pleasing movie-theater-butter yellow – naturally!)

Another thing I love about this recipe, other than it being addictively delicious, is that it’s ridiculously easy to make. While the popcorn pops, you melt the butter, sugar, and spices together. Then just toss with the popped corn and you’re snacking with the best of them, all fancy-like, inside of 10 minutes.

Totally birthday party worthy, I think. I’d probably even choose a bowl of this over birthday cake.

Maybe. Unless it’s got raspberry filling.

(Happy 100th birthday, JOLLY TIME!)

Pop over to Pinterest

Throughout the month of October (which is also National Popcorn Month, by the way), I – along with several other food bloggers – will be pinning to JOLLY TIME’s Virtual Birthday Party with JOLLY TIME Pop Corn Pinterest board. So follow along if you’re down for tons of tasty popcorn ideas!

(more…)

The post Spicy Curry Popcorn appeared first on Kitchen Treaty.

Milkshakes are generally something I don’t allow myself to indulge in much, but darned if I didn’t embrace this excuse. I tried a couple of different kinds of milkshakes, but this big, shareable Spicy Vanilla Chai Milkshake was the stand-out.

Super creamy chai goodness in milkshake form – what could be better?

What really seals the deal with this recipe is an intriguing “what is that?” heat that sort of creeps up on you and then is instantly cooled off by the creamy dairy. This super-secret mystery ingredient? Here’s a hint.

Oh, I can’t keep a secret for long. It’s cayenne pepper! Yep, I add cayenne pepper to the mix, and I’ve gotta say I think it takes this milkshake recipe from good to sensational.

It’s a pretty simple recipe overall. It’s essentially just infused milk and ice cream, and I made it even lazier by starting with chai tea and not even making it from scratch. Let me just say that I have tried and tried (and tried!) to make chai tea myself with the right blend of black tea and spices, but the perfect combo eludes me. So here, I start with already-spiced chai tea bags and amp ’em up with ground ginger, cinnamon, and – yep – cayenne.

After the concentrated chai-flavored milk cools off, just whir it up with vanilla ice cream and, voila!  Chai milkshake goodness.

This recipe makes one large milkshake. Either indulge proper, split it in two, or plop in two straws for a shareable shake.

Chai carumba!

Yeah, I just said that.

(more…)

The post Spicy Vanilla Chai Milkshake appeared first on Kitchen Treaty.

But finding Mr. Right changes things, I guess. So I found a Paula Dean recipe on the Food Network site and made a meal for my guy (and his buddy) that they moaned and groaned over and shortly thereafter renamed, simply, “Love.” My guy’s day was made better, and I’d found a keeper recipe.

First of all – while having something you made renamed “Love” is quite the compliment, it can lead to some complications if you’re not careful when referencing it. So when you say to your guys’ buddy, for instance, “You’re staying for dinner, right? I’m making LOVE!” be prepared to do a little backtracking. I’m just saying.

Print

Bacon-Wrapped Chicken Skewers

These bacon-wrapped chicken skewers are true love! Crispy, brown sugar coated bacon wrapped around pieces of chicken, grilled up until they’re golden and delicious.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Author Kare

Ingredients

• Three boneless skinless chicken breasts, cut into 1/2 inch strips
• One package bacon I use Fletcher’s hickory smoked stuff
• 2/3 cup packed brown sugar
• 2 tablespoons chili powder
• 1/4 teaspoon cayenne pepper
• Bamboo skewers

Instructions

• Heat the oven to 350 degrees. Spray a broiler pan with non-stick cooking spray.
• Mix up the brown sugar, chili powder, and cayenne pepper, and pour onto a plate.
• Cut the bacon slices in half. Wrap a half slice of bacon around each piece of chicken, pulling it kind of tight. Thread the bacon-wrapped chicken onto a skewer, making sure to poke each end of the bacon so it stays on. Place three pieces of bacon-wrapped chicken on each skewer.
• Baked for 30-35 minutes, until the bacon is crisp and there’s NO pink inside of the chicken (internal temperature should reach 163 degrees). Allow skewers to rest for 5 minutes before serving.

The post Bacon-Wrapped Chicken Skewers, aka: “Love” appeared first on Kitchen Treaty.