Mild Curry

Mild Curry

Sweet curry is a traditional and very harmonious blend of several spices, including turmeric, peppers, cinnamon .... Our soft curry with very fruity and velvety flavors that make it a classic in your kitchen. The mild curry is not spicy.

  • Association in cooking: Ideal for a creative everyday cooking, sprinkle in your meats and vegetables.
  • Packaging: 40g bottle - and 100g and 200g Doypack sachet - aroma preservation
  • Composition: turmeric, coriander, ginger, cinnamon, fenugreek, onion, black pepper, cloves, nutmeg

A tasty curry powder for creative everyday recipes. An invitation to travel and cook from India and the West Indies. A colorful curry rich in flavor.




Packaging
CURB40
€4.00

 





Mild Curry Powder

"I would like to present my mild curry, an essential spice blend in our kitchen and above all the easiest to use in everyday cooking, from starters to desserts."

0% Chili Smooth & Fruity Flavor Traditional Blend

Total Versatility

Pairs with everything: white meats, fish, vegetables, and even desserts like applesauce.

Balanced Flavor

Full of freshness on the nose and very fruity on the palate. A curry completely free of chili, ideal for the whole family.

Authentic Recipe

A rich and complex blend: turmeric, coriander, ginger, cinnamon, fenugreek and much more.

The famous Indian blend, in its very mild version, can be eaten with all sauces and even sweet ones. You will be able to use mild curry in several ways: in a stewed dish, at the beginning of cooking for a tagine, or infused in a marinade. It is the number one aromatic asset to make your cooking travel without rushing sensitive palates.

When I cook, I like to roast the powder over high heat in a pan, add a drizzle of oil, then onions, and then brown a nice slice of chicken or fish with vegetables. The heat will multiply the aromas of turmeric and coriander tenfold. It's simple, fast and super delicious.

What is mild curry?

Mild curry, also known as kari, is a versatile spice blend often used to flavor meats, fish, vegetarian dishes, sauces, soups, and salads. Who hasn't heard of chicken curry?

Contrary to popular belief, the name "curry" does not refer to a specific spice, nor a single plant, but rather to a spice blend that can contain a wide variety of ingredients depending on the region where it is prepared. In India, it is said that every family has its own masala (blend) recipe, sometimes composed of more than 50 different spices!

What is ours made of?

Le Comptoir de Toamasina's mild yellow curry is a rich and complex blend that brings an explosion of flavors. It includes turmeric (which gives it its characteristic yellow color), coriander, ginger, cinnamon, black pepper, cloves, nutmeg, fenugreek and onion. All these elements balance to offer subtle and warm nuances without ever overwhelming the palate with spiciness.

Technical Sheet

What You Receive

  • OriginIndian Inspiration
  • IngredientsTurmeric, coriander, ginger, cinnamon, black pepper, cloves, nutmeg, fenugreek, onion
  • CharacterMild, fruity, very aromatic
  • SpicinessTotal absence of chili
  • AllergensPossible traces of gluten and mustard
  • PackagingJar, economy pouch or by the kilo
  • LogisticsPrepared within 24h - Delivered within 48h

Do not confuse: Powder, Paste and Curry Tree

The word "curry" can take on many meanings, which often leads to confusion in cooking.

  • Curry Powder: This is what we offer you here. A dry, ground, ready-to-use blend. In India, this type of dry mix is more often called masala.
  • The Dish (the Curry): Traditionally, the term refers to a dish with a sauce, often a stew simmered with spices (a lamb curry, a lentil curry).
  • Curry Paste: Widely used in Thailand, it consists of a spice blend reduced to a puree with a fat (oil) and many fresh aromatics (galangal, lemongrass, fresh chili, garlic).
  • The Curry Tree (Kaloupilé): This is a tree (Murraya koenigii) whose fresh leaves, of a characteristic dark green, are used in simmered dishes in southern India. These leaves flavor the dish exactly as one would use bay leaves in Europe. The curry tree does not produce curry powder!

World curries at a glance

There are as many curries as there are countries in the world, or even as many as there are inhabitants! Here is a brief overview of the most famous blends:

  • Mild Curry (our selection): The traditional Indian blend as it was adapted for Europe, containing no chili, based on turmeric.
  • Madras Curry: Originating from southern India, it is one of the most powerful curries, hot and rich in chili.
  • Sri Lankan curry powder: A dark curry, very fragrant, often heavily roasted, based mainly on turmeric, cinnamon, cardamom and fenugreek.
  • Indonesian Curry: Designed for seafood. It is a curry that goes well with fish, featuring chili, celery and cumin.
  • Tandoori: The bright red blend of Indian origin, highly prized for marinating meats in yogurt before roasting them.
  • Garam Masala: A very warm and spicy curry, without being fiery, which is the basic spice of Indian cuisine and is found massively in Reunion Island.

How to use mild curry in cooking

Mild curry, with its subtly fruity blend, is highly appreciated for its versatility. Here are our tips for getting the best out of it:

  • Dosage: Opt for a cautious approach at first, then adjust. A heaping teaspoon for a family dish is a good base. Mild curry integrates harmoniously with other flavors without ever eclipsing them with the fire of chili.
  • Cooking (Roasting): This is the golden rule. To fully release its aromas, it is recommended to sprinkle the mild curry into the hot fat at the very beginning of cooking with your onions. The heat will multiply the scents of turmeric and ginger.
  • Savory pairings: It is the king of white meats and coconut milk. It sublimates shrimp, peppers, winter squash and gives a fantastic exotic touch to a simple vinaigrette or homemade mayonnaise.
  • Sweet pairings: Surprise your guests! Mild curry works wonders with apple (in a compote) or brushed as a syrup on a seasonal tart.

8 Recipe Ideas & Suggestions

Our easy recipes to make your taste buds travel

  • 1. Chickpea and spinach curry Sauté onions, garlic and mild curry in a little oil. Add fresh spinach, cooked chickpeas and a generous drizzle of coconut milk. Let reduce. Serve with basmati rice for a perfect vegetarian meal.
  • 2. Shrimp with mild curry and pineapple In a pan, sauté shrimp with diced fresh pineapple. Sprinkle with mild curry, deglaze with a little coconut milk. Garnish with fresh coriander. An irresistible sweet and sour pairing.
  • 3. Chicken curry and coconut milk (The Classic) Cook previously browned chicken pieces in a creamy sauce made from crushed tomatoes, coconut milk and two nice spoons of mild curry.
  • 4. Red lentil and sweet potato curry In a pot, sauté the mild curry. Add red lentils, diced sweet potatoes, cover with vegetable broth. Simmer until the lentils break down into a puree (the famous Dahl).
  • 5. Fragrant tuna and zucchini quiche Simply add a heaping teaspoon of mild curry to the mixture (eggs/cream) of your classic quiche before putting it in the oven. The color will be golden and the taste subtly transformed.
  • 6. Flavored quinoa salad Incorporate half a spoon of mild curry into a vinaigrette made with lemon juice and olive oil. Pour over a mix of cold quinoa, chickpeas, diced peppers and fresh mint.
  • 7. White fish and spring vegetable curry In a large pan, cook white fish fillets (cod) with asparagus and snow peas. Season with a light broth flavored with mild curry.
  • 8. Curry applesauce (Dessert) Stew apples with a little butter. Halfway through cooking, sprinkle with half a teaspoon of mild curry. The turmeric and cinnamon of the blend will give a golden color and an incredible warmth to your apples.

Learn more about the Curry universe

Arnaud Sion guides you to choose your curry well, understand its origins and learn how to use it without making mistakes. Follow the guide in this video!

Frequently Asked Questions

Is mild curry spicy?
No, it is absolutely not spicy. It is the ideal blend for children or people sensitive to strong spices. Its aromas are warm and fruity, but the palate remains mild.
Should the curry powder be roasted?
Yes, it is the secret of a successful dish. Browning the curry powder in hot fat for a minute before adding the liquid (coconut milk, cream) or meats multiplies the power of its aromas.
Can it be used in dessert?
Surprisingly, yes! Its composition rich in cinnamon, coriander and nutmeg allows it to pair beautifully with baked apples, pineapple or fruit tarts.

"The easiest curry to use every day — fruity, velvety, without chili. The perfect passport to make the whole family travel."

Order my Mild Curry

Turmeric, coriander, ginger, cinnamon... · Jar or Pouch · Comptoir Selection

Native country
World
BOTANICAL SPECIES
None
INGREDIENTS
turmeric, coriander, ginger, cinnamon, black pepper, cloves, nutmeg, fenugreek and onion
AROMATIC POWER
6/10
ALLERGEN
Possible traces of gluten and mustard
POSSIBLE TRACES OF ALLERGENS
Possible traces of gluten and mustard
PACKAGING
Bottle and Bag
Preparation / Delivery
Preparation within 24 hours - Delivery within 48 hours
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