My unique curry blend in a jar

When I was growing up my mum made pretty much everything from scratch, to the point that I was astounded you could buy things like white sauce and pasta sauce in a jar, I didn’t realise some people bought jars of sauce. Being half Sri-Lankan jars of curry sauce were a definite no-no too, from quite a young age my Sri-Lanka grandmother, known as Archie talked to me about spices and I used to watch her cook all kinds of colourful, fragrant dishes. It is these spices that often flavour my cooking today.

Dietitian UK: My favourite curry spices

Now in my kitchen my collection of spices is one of my most used things and I have a special tin for my most used “everyday curry spices”: tumeric, cumin, coriander, ginger, chilli flakes and cardomon pods are always in there.

Not everyone knows how to cook a curry from scratch, which is a shame as it tastes so amazing when done from fresh spices. With the run up to Christmas I’ve been thinking about homemade presents. So when I saw the Recipe Redux B theme for this month “Adding Merriment to Mixes” I got thinking…. I can’t make everyone a curry but I could make up spice jars that can be used with instructions to make a curry, what better way to use up that leftover turkey than a delicious curry?

So here is my unique curry spice blend. I love the fact the layered spices in the glass jar look like coloured sands. Pretty ๐Ÿ™‚

Dietitian UK: Curry in a Jar.

Curry Spice in a Jar
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54 calories
7 g
0 g
3 g
3 g
0 g
21 g
7 g
1 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 54
Calories from Fat 22
% Daily Value *
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 7mg
Total Carbohydrates 7g
Dietary Fiber 3g
Sugars 1g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tsp mustard seeds
  2. 1 tsp fenugreek
  3. 2 tsp paprika
  4. 1 tsp cumin
  5. 1 tsp tumeric
  6. 1 tsp coriander
  7. 2 cardamon pods
  8. 3 cloves
  1. Heat 1 tsp oil and add the mustard seeds and fenugreek, reduce the heat to medium. The seeds will start to pop.
  2. Quickly tip in the jar of spices, cook for a couple of minutes and then add your choice of meat (100g per person).
  3. Once coated in the spices add in either 400g chopped tomatoes or 400ml coconut milk.
  4. Now add your choice of vegetables and simmer for 30 minutes.
  1. Cooked or uncooked meat is fine for this.
Please check out some of the other Recipe Redux posts too for more great ideas.


18 thoughts on “My unique curry blend in a jar”

  1. Pingback: Handmade with love: Christmas gifts from your kitchen - Dietitian without Borders

  2. This post comes at just the right time for me as there’s only a dusting of my last blend of curry powder left in my pot. I shall make this one up to replenish it ๐Ÿ™‚ Thanks for linking up with #recipeoftheweek. I’ve pinned this post and there’s a fresh linky live now – would be great to see you join in again x

  3. I’ve never really been overly impressed with many pre-packed curry blends, they always seem to mustardy. Actually the only one I ever really like was a local one I got from a farmers market but then they went out of business. So I think I’ll have to try yours out because it looks fantastic.

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