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Spices & seasonings · Spice blends

Curry powder

Yellow ground spice blend built on turmeric, coriander and cumin; a British-Indian all-purpose seasoning.

Also called: curry masala

A kind of spices

39 recipes with it

Read the full spice guide: flavour, history and how to use it

Make it yourself: Everyday curry powder (British-style)

What it is

Curry powder is a ready-made ground blend, typically turmeric, coriander, cumin, fenugreek, chilli, ginger and pepper, sometimes with mustard or curry leaf. It developed for British and colonial kitchens and is used in Japanese, Caribbean, South African and Southeast Asian cooking. Indian cooks generally use individual spices or specific masalas instead.

How it’s used

  • Quick curries and coronation chicken
  • Japanese kare raisu
  • Jamaican and Trinidadian curry goat
  • Cape Malay bobotie
  • Singapore noodles

Characteristics

Taste
Earthy, warm, mildly hot.
When cooked
Fry in oil for a minute to cook out its raw taste before adding liquid.
Sold as
ground
Cooking uses
Mainly a seasoning

Kinds in our pantry

Storage

Cool, dry and dark. Airtight jar away from light; best within a few months.

Diet, allergens and safety

No major allergens in typical versions. May contain Mustard, Celery — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • May contain mustard or celery; check the label.

Nutrition per 100 g

Energy
325 kcal
Protein
14.29 g
Carbohydrate
55.83 g
Fat
14.01 g
Fibre
53.2 g
Sugars
2.76 g

USDA FoodData Central: Spices, curry powder.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Turmeric, ground coriander and cumin — Equal parts, plus a pinch of chilli and ginger.

Related ingredients

Recipes with curry powder

See all 39

27 more

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