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Quick Curry Powder


This basic curry powder used to flavor Indian-Spiced Halibut with Yogurt, Red Lentil and Squash Curry Soup, and Yellow Curry Chicken.

  • Yield: Makes about 2 tablespoons

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, October 2001


  • 2 teaspoons coriander seed
  • 2 teaspoons cumin seed
  • 1/2 teaspoon ground cayenne pepper
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon


  1. Heat skillet over medium-high heat. Add coriander and cumin. Toast seeds, tossing constantly, until fragrant. Transfer to spice grinder. Add cayenne, turmeric, and cinnamon. Pulse to combine. Use immediately.

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