Curry Blend

Vanessa LaBranche, Project Bread

School Lunch

School Lunch: Sauces, Seasonings & Salad Dressings

Curry Blend

There are numerous curry blends in many cultures from Asia, the Caribbean & India. One of the most common ingredients in most blends is the use of turmeric which gives this spice blend its unique yellow color. Try using this blend in rice, dusted into a chicken salad or roasted potatoes.

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Yield: 2 1/2 quarts, 160 servings, 1 Tbsp portions


2 cups black peppercorns
2 cups coriander seeds
2 cups turmeric, ground
2 cups ginger, ground
2/3 cup cumin
2/3 cup fennel seeds
2/3 cup fenugreek


  1. Roast spices at 400°F on parchment lined sheet pan. Shake every minute until fragrant (4-7 minutes). Let cool.
  2. Grind all spices together in Vitamix or other high-powered blender. Mix and store in an airtight container in a cool, dry area.

Nutritional Information

Calories 24 calories Saturated Fat 0.12 g Sodium 4.2 mg Carbohydrate 4.6 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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