If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. For a cook like me who loves and CRAVES bold flavors with a good level of spice, Vindaloo is a must in the seasoning cabinet because with it, you can whip up spicy curry dishes with ease. Easy is good, right? And so is SPICY. As Vindaloo spread to other regions, it continued to change as locals adopted new spices. Even though it has transformed in its travels around the world, most styles still offer that spice level and flavor we all crave. Let’s talk about how we make our own Vindaloo spice, shall we? 1 tablespoon garlic powder, 1 tablespoon cayenne powder, 1 teaspoon paprika, 1 teaspoon ginger, 1 teaspoon coriander, 1 teaspoon turmeric, 1 teaspoon mustard powder, ½ teaspoon cumin, and ½ teaspoon cinnamon. If you’d like a VERY SPICY version of Vindaloo curry powder, add in a pinch or more of ghost pepper powder. Mix all of the ingredients together in a bowl and use as desired. Store in an airtight container. Vindaloo curry powder is best if used within 3 months, though it can last years. After 3 months, the ingredients start to lose their potency, so it is best to make small batches of it for using. Just whip up a new batch whenever you’d like. Looking for a spicier version? Add in some ghost powder or simply up the cayenne powder component. It is very easy to adapt. Other popular ingredients to include are sugar (white or brown), ground cloves, ground black pepper, and other ground dried chili peppers. It is best if you can use peppers local to India, though those may be hard to find. That’s it, my friends! I hope you enjoy your spicy Vindaloo curry powder blend! Here is my preferred version of Vindaloo Curry Powder.
