Vadouvan Curry Powder | Dani Valent

Vadouvan Curry Powder

The toasty French curry powder that I always have in my pantry

Vadouvan is a French spin on Indian curry powder and one of the must-haves in my pantry. I use it in so many dishes. I love its warm heat, rounded flavours and intoxicating fragrance, thanks to lovely curry leaves. You can use dried curry leaves in this dish but fresh have more flavour. I have a curry leaf plant in a pot outside my kitchen door: they’re pretty hardy. Otherwise, look for curry leaves in Asian grocers. You can freeze any you don’t use and pop them into your next batch of Vadouvan.

Most versions of Vadouvan include dried onion and sometimes garlic powder. I’m not big fans of those ingredients so I’d rather add fresh onion or garlic to the dishes I’m making. But if you want to add a pinch of each, please go right ahead.

What can you do with Vadouvan? I show you here!

Watch me make Vadouvan and use it as the base for a light coconut curry with steamed mussels.

Makes: about 1/4 cup
Time: 10 minutes

Ingredients

  • 1 teaspoon fenugreek seeds
  • 2 teaspoons cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon ground turmeric
  • 20 fresh curry leaves
  • 1 tablespoon brown mustard seeds
  • 2 teaspoons dried chilli flakes
  • 1 teaspoon salt flakes
  • ½ teaspoon black peppercorns

Method

1. Place all Vadouvan spice mix ingredients into mixing bowl and toast 6 min/Varoma/speed 1, with measuring cup removed.

2. Insert cup. Mill 1 min/speed 9. Transfer into a sealed container and use as needed.

Tips

  • You can use dried curry leaves in this dish but fresh have more flavour. I have a curry leaf plant in a pot outside my kitchen door: they’re pretty hardy. Otherwise, look for curry leaves in Asian grocers. You can freeze any you don’t use and pop them into your next batch of Vadouvan.
  • Triple the Vadouvan recipe so you’ve always got it on hand!
  • Va-voom with Vadouvan: you must try it in my Emergency Lentil Soup and Butter Chicken! It’s also great with roasted carrots or as a rub for lamb and chicken. Just mix a tablespoon with a good slug of olive oil to make a nice thick marinade or dressing. Scrambling some eggs or making an omelette? Add some vadouvan! Want more ideas? See here.

Variations

  • Most versions of Vadouvan include dried onion and sometimes garlic powder. I’m not big fans of those ingredients so I’d rather add fresh onion or garlic to the dishes I’m making. But if you want to add a pinch of each, please go right ahead.

More about this recipe

  • Watch me make Vadouvan and use it as the base for a light coconut curry with steamed mussels.
  • My first Vadouvan recipe is the Vadouvan-spiced Mini Rolls from the Barbecue chapter of my Entertaining with Dani Valent cookbook; they are brushed with this toasty and colourful curry powder. Check out the chapter here.
  • Looking for another flavoursome and versatile condiment? Try Chilli & Lime Crumb – a spicy, zesty flavoured salt that adds a kick to everything from fruit to prawns to mayonnaise.
  • Did you know Dani Valent gift vouchers are available right here? They make the perfect present for the food-lover in your life.
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