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

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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.

This recipe for Coconut Curried Green Lentils is one of those recipes that’s so convenient to have in your back pocket. Whether you haven’t been to the grocery store lately or are just looking for something easy to put together, chances are, you’ll have all the ingredients you need in your pantry for these coconut curried lentils.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Coconut Curried Green Lentils
• Tips for Success
• Can I Freeze Coconut Curried Lentils?
• More Curry Recipes

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

The Story Behind the Recipe

This coconut curried lentils recipe has been a favorite for years! I first stumbled upon a version of the recipe in the cookbook Small Victories by Julia Turshen (buy it here on Amazon [affiliate link]). Lentils simmer in sautéed onion, coconut milk, water, and spices – and I’ll be honest, the recipe is so simple that the first time I tried this recipe, I expected to be underwhelmed – or at least just whelmed. But I took one bite and was floored at the deliciousness!

Turshen’s recipe calls for split red lentils, which makes for a faster recipe, but the lentils don’t keep their shape. Other versions call for half split red lentils and half French green lentils, which is a combo I’ve made many times and is the best of both worlds.

For the version I’m sharing today, and the version I make most frequently, it’s all French green lentils. I also tend to use veggie broth instead of water for another layer of flavor, but it’s not strictly necessary.

Ingredients

• French green lentils – There are many types of lentils, but French green lentils are one of my faves! They’re smaller than standard green lentils, and hold their shape for excellent texture in dishes like this Coconut Curried Green Lentils recipe. You can use another type of lentil, too, but cooking time may vary.
• Olive oil – For sautéing the onion and spices.
• Onion – asdf
• Spices – Ground cumin, ground turmeric, ground coriander, and cayenne pepper (optional, but nice for an added touch of heat)
• Ginger
• Garlic
• Coconut milk – I like the richness of full-fat coconut milk for these curried lentils, but lite coconut milk will work, too.
• Vegetable broth – I like the extra flavor that veggie broth brings to the table, but water will work, too.
• Salt – I like to use kosher salt in my cooking. This recipe calls for a teaspoon, but you can add more or less to taste.

Adaptations/Variations

• Coconut Curried Red Lentils: Sub in split red lentils. You’ll want to reduce the cooking time, and keep in mind that they will not hold their shape so the result will be more homogenous and cream, but the taste will still be amazing!
• Swap in brown lentils or another lentil; the recipe will work, but the cooking time may change. Keep a close eye on it and add more liquid if needed.

How to Make Coconut Curried Green Lentils

These coconut curried lentils are so easy to make! Just set a large pan or pot over medium-low heat and sauté the onion, spices, garlic, and ginger.

Then add the lentils, coconut milk, broth, and salt.

At this point, you’ll simmer it for quite awhile until the lentils are tender. The curried lentils will thicken while cooking into this glorious pot of lentil goodness!

Serve with rice, a dollop of plain yogurt, cilantro, and naan for tastiest results.

Tips for Success

• Don’t boil it! Coconut milk can be fussy and will “break” if it’s cooked at too high of heat for too long. Just a low, steady simmer is perfect.
• Watch your lentils closely and add more liquid if needed. Sometimes the liquid will cook off too fast and the lentils need more time – and liquid – to cook perfectly.
• Peel your ginger with a spoon – I have to throw this tip in there because it’s borderline life-changing! Use the edge of a spoon to get the peel off of fresh ginger. I find I waste way less of the ginger peeling it this way than when I use a knife.

Can I Freeze Coconut Curried Lentils?

Yes, the leftovers freeze really well. Just place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and warm gently over the stove.

More Curry Recipes

• Crock Pot Curried Pumpkin Chickpeas & Lentils
• Crock Pot Curried Chickpeas & Lentils with Potatoes & Peas
• Zucchini & Corn Curry
• Tomato & Chickpea Curry

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Coconut Curried Green Lentils Recipe

An easy one-pot pantry recipe! You probably have all the ingredients on hand to make these creamy, savory, perfectly spiced lentils. Best served with creamy plain yogurt and naan for delicious scooping!

Keyword coconut curried green lentils, coconut curried lentils, curried lentils

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 320kcal

Author Kare

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 medium yellow onion diced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper optional
• 1 tablespoon minced fresh ginger
• 2 cloves garlic minced
• 1 cup French green lentils rinsed
• 13.5 ounces coconut milk 1 can
• 2 cups vegetable broth
• 1 teaspoon kosher salt plus more to taste

Instructions

• Set a large saute pan or pot over medium-low heat. Add the olive oil. When warm, add the onion, cumin, turmeric, coriander, and cayenne pepper. Sauté the onion and spices, stirring occasionally, until the onion is soft, 5-6 minutes.
• Add the garlic and ginger and sauté for one more minute.
• Add the lentils, coconut milk, broth, and salt and stir to combine.
• Increase heat to medium and, once the mix is simmering, lower the heat to continue simmering, uncovered. There will be a lot of liquid at first, but the lentils will soak up some and some will cook off.
• Cook, stirring occasionally, until the lentils are tender, about 40 minutes. If the mixture begins to dry out before the lentils are cooked through, add another splash of vegetable broth or some water. By the end, the curried lentils should be thickened but still loose, like the consistency of risotto. Taste and add more salt if desired.
• Serve with rice – I recommend white basmati rice, brown basmati rice or cauliflower rice. Naan, a dollop of plain yogurt and some fresh cilantro leaves are excellent, too.

Notes

Nutrition info does not include toppings

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 24g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 713mg | Potassium: 180mg | Fiber: 10g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 5mg

The post Coconut Curried Green Lentils Recipe appeared first on Kitchen Treaty.

Sorry.

Anyway, for this one, I’ve branched out from soup into more of a dal situation.

Hello, dal situation.

These curried lentils are about as unfussy as it gets. And I definitely like unfussy! They’re inspired by this curried lentil recipe that I found via Food 52 compliments of the Small Victories cookbook (which is wonderful, by the way).

They’re highly flavored, wonderfully hearty, and delicious served up with a pile of rice and a bit of red onion, cilantro, and toasted cashews on top.

Why two types of lentils? The red lentils dissolve and thicken the whole caboodle while the French green lentils hold their shape and give the dish a nice bit of texture.

Meanwhile, the sweet potatoes sort of melt into the dish so you don’t end up with firm, disparate bits – instead, they lend a rich, slightly sweet note to the whole thing.

These Instant Pot Curried Sweet Potato Lentils freeze perfectly. In fact, I’ve just frozen a couple of lunch-for-two-size batches along with some brown basmati rice so that my guy and I can have quick and easy lunches next week. Because next week, we’re both taking most of the week off and hitting the kitchen hard.

We are READY to wrap up this whole remodel thing already, and painting the cabinets is next on the list. We can do this! (We hope, eek!).

I probably won’t be sharing any new recipes here next week because I’ll be in kitchen remodel mode. But if you’re interested in the progress, be sure to check out my Instagram Stories – I’ll be updating there now and then!

(more…)

The post Instant Pot Curried Sweet Potato Lentils appeared first on Kitchen Treaty.

These spiced nuts are a spin on cinnamon almonds, with the addition of spices often found in Moroccan blends like coriander and cumin. Plus, a bit of savory smoked paprika – because smoked paprika makes everything better!

Gift these almonds in a pretty jar tied up with some twine or a bow for Christmas! Everyone loves food gifts, and these spiced nuts are perfect.

You could also just whip them up early on the season and keep them on hand to pour in a bowl anytime guests appear. Or dress up charcuterie boards all holiday season long – or really, all year long!

They’re a great protein-heavy snack for New Year’s Eve too.

Table of Contents

• The Story Behind the Recipe
• Moroccan Spiced Almonds Ingredients
• How to Make Spiced Almonds
• More Holiday Snacks

The Story Behind the Recipe

When I first made these nuts for that summer wine-tasting party, the wine selection was Viognier – and these heavily-spiced, sweet-but-savory almonds were an excellent complement to the (ahem, copious amounts of) wine we tasted (er, straight-up drank).

I knew right away I wanted to share the recipe here, but some quick research revealed that people aren’t really looking for spiced almonds recipes in the summer. When do they really seek them out? During the holidays!

So here they are – just as great for wintertime (with wine) as they were in the summer (with wine). (Or with anything else). (Or by themselves). (Or with wine).

Moroccan Spiced Almonds Ingredients

• Almonds – start with raw almonds, because we’ll be roasting them.
• Egg white – we toss the almonds with a little egg white to get the spices to stick and make a crunchy spiced coating on the almonds.
• Ground spices – Cumin, coriander, cinnamon, ginger, smoked paprika, and a little cayenne pepper for heat.
• Salt & pepper

How to Make Spiced Almonds

First, we mix the brown sugar, spices, and salt and pepper together.

Then, we beat the egg white and toss the almonds with the egg.

After that, we sprinkle the sugar-spice mix over the almonds and mix until the spice mix evenly coats the almonds.

And then roast! Bake the ovens until golden, fragrant, and crunchy. So delicious!

More Holiday Snacks

• Candy Cane Charcuterie Board
• Unique deviled egg recipes
• Creamy Spinach Dip with Water Chestnuts
• White Bean & Kale Pesto Dip

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Moroccan Spiced Almonds Recipe

Sweet, salty, and spicy. These easy roasted nuts are coated with Moroccan-inspired spices and roasted until crunchy and addicting. We love these with a nice light white wine! Perfect for gifting … or keeping.

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Calories 232kcal

Author Kare

Ingredients

• 1/3 cup brown sugar
• 1-2 tablespoons ground cumin* If you love cumin, use the full 2 tablespoons. If you're not so sure, start with 1 [read recipe notes for more info]
• 1 tablespoon ground coriander
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1-2 teaspoons kosher salt to taste (I like salty so I go for 2)
• 1/2 teaspoon freshly ground black pepper
• 1 egg white
• 1 pound raw almonds about 3 cups

Instructions

• Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together the brown sugar, spices, salt, and pepper.
• To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet.
• Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Check at the 35 minute mark just to make sure they're not done at that point, as I have had some readers point out that the 45 minutes is too long for their ovens. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.

Notes

*Recipe update 12/11/2024: The original recipe called for 2 tablespoons of cumin, but I’ve amended it to include the option of less. I’ve received some feedback over the years that the cumin is overpowering. I love these spiced almonds with the full 2 tablespoons of cumin, but I decided to change the recipe to 1-2 tablespoons of cumin and include a note that if you’re not so sure about cumin, use the lesser amount. 

Recipe update 12/18/2025: I’ve received two comments that the 45 minute estimate is too long and that the almonds start to burn. I’ve revised the recipe directions to advise checking at the 35 minute mark just to make sure they’re not done at that point.

Nutrition

Serving: 1/4 cup | Calories: 232kcal | Carbohydrates: 14g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Sodium: 147mg | Fiber: 5g | Sugar: 7g

The post Moroccan Spiced Almonds Recipe 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!

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The post Spicy Curry Popcorn appeared first on Kitchen Treaty.