If you’ve ever gotten a whiff of any sort of Indian or Asian food, you know the tastes, flavours, and smells are incredible. Whether it’s Asian, Indian, or a British version, who doesn’t love a good curry. Making your own curry based dish can be easy if you’ve got a pre-made blend, but why not save money, boost the flavour, and cut out any additives by making your own? Follow this recipe by Beth Lipton *!

Not only do curry blends smell amazing, they’re also loaded with health benefits. Curcumin, the active component of turmeric, is a well-known anti-inflammatory, but also helps fight age-related diseases like cardiovascular disease, osteoporosis, kidney disease, and hypertension; combining it with a little black pepper also maximizes the bioavailability of it. Never heard of fenugreek in your curry blend? Try it. It tastes great, and it’s also used in Ayurvedic medicine for treating diabetes and relieving digestive comfort.

So next time you reach for a curry blend at the supermarket, think twice! A home-made blend is easier than you think.




2 tbsp. ground coriander

2 tbsp. turmeric powder

2 tsp. ground cumin

2 tsp. fenugreek seeds

2 tsp. ground ginger

1 tsp. dry mustard

1 tsp. ground nutmeg

3/4 tsp. ground black pepper

3/4 tsp. ground cinnamon

3/4 tsp. ground cardamom

1/2 tsp. cayenne pepper

1/4 tsp. ground allspice





    • In a small bowl, mix together all ingredients. Transfer to airtight jar or container to store.

If you’re curious what other creations Beth has been working on, check out her “dream paleo week” – subscribe to get weekly paleo meal plans from paleo voices from across the globe!




*The original recipe was posted in Clean Eating Magazine: https://www.cleaneatingmag.com/recipes/diy-curry-blend-spice-mix