
How To Make Homemade Curry Spice Blend By Rachael

How To Make Soufflé Pancakes with Blueberry Jam | Kid Chef Matth…

How To Make Fried Rice | Geoffrey, Madeline and Anna Zakarian

How To Make Ham, Egg + Cheese Hash Brown Waffles | BLD Recipe

Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…

Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…

Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast

Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…

Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…

How To Make Tso Tini Cocktail | John Cusimano

How To Make Rachael's General Tso's Chicken

How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Rach likes to toast whole spices then grind together for her homemade curry spice blend.
Rach likes to use this to make her Chickpea Curry. For more of Rach's favorite recipes you can make with a can of chickpeas (aka garbanzo beans), check out her Basic Hummus and One-Pot Chickpea Pasta.
Note that you don't have to be exact. These measurements are rough guidelines; it's OK to eyeball it.
Ingredients
- About 1 tablespoon cumin seed
- About 1 tablespoon coriander seed
- About 1 teaspoon ground turmeric
- About 1 teaspoon fenugreek seeds
- About 1 teaspoon cardamom seeds
- About ½ teaspoon white peppercorns
- About ½ teaspoon black peppercorns
- About ¼ cinnamon stick
- About 1 teaspoon Aleppo chili powder
- About 1 teaspoon yellow mustard seed
Yield
Serves: About ⅓ cup
Preparation
In a small skillet, combine spices. Lightly toast, then transfer to a spice mill and process to a powder. Store in an airtight container for up to six months.