5 Curry Powder Blends Worth Keeping in the Cupboard

One curry powder can taste like five different meals if you know which blend you're reaching for. Here are five I keep in the cupboard, each suited to something different.

1. Warm and mellow — turmeric, cumin, coriander, a little cinnamon Good with lentils and root veg. Comforting rather than fiery, this is the one for a grey Tuesday.

2. Bright and citrusy — coriander seed, fenugreek, lime leaf, black pepper Lighter, works well through a summer bowl of chickpeas and roasted veg.

3. Deep and smoky — smoked paprika, cumin, black pepper, a touch of clove Good with beans and squash, especially once the weather turns and you want something with more weight.

4. Sharp and gingery — ginger, turmeric, mustard seed, black pepper Punchy, good with greens — spinach, cavolo nero, anything that needs waking up.

5. Fragrant and floral — cardamom, cinnamon, coriander, fennel seed The one I reach for with anything involving coconut milk. Softer, a little sweet, good with sweet potato or pumpkin.

Having a few distinct blends on hand means you're not eating the same curry on rotation — small change, different flavour, no extra effort. It's the same logic behind the rotating bowl and rotating soup on the weekly menu: enough repetition to stay simple, enough change to stay interesting.

If cupboard experiments aren't your idea of a good evening, the rotating bowl does the work for you. See what's on this week 👈