Great question Eha! We are referring to a mild Indian curry powder. We used McCormick's curry powder and these are the ingredients in the blend...Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Clove, Onion, Ginger, and Red Pepper. You do not have to use this blend but a mild curry powder is preferred.

Am re-reading this 3 1/2 years later . . , naturally not remembering I commented in the first place - and, again I was going to say EXACTLY the same! Hmm - quite off the topic > am glad my mind seems still to be 'working' along similar lines! Nought to do with you, but > I am often somewhat taken aback by the term 'curry powder' . . . I mean curries differ SO much, as you know, in the 23 countries where they amount to as the 'main' dish - what is the term 'curry powder' meant to suggest? If I don't mix my own spices I usually buy a curry paste from a certain country's shop to get anywhere near the correct flavour ???

Hi there Jeannine! Our turkey sweet potato curry has more of an Indian spice profile going on so we used a mild dried ground Indian Curry spices with the main ingredients being -coriander, cumin, turmeric, black pepper, chili powder and ginger. If you are looking for a more Thai Style curry recipe, you may enjoy our Thai Red Curry Salmon or Kabocha squash with curried sauce. Thank you and take care

If we were living in Australia we would be making every recipe, even our sweet potato curry with delicious Australian lamb and fresh seafood, hands down the best. But when you can't find delicious Auzzie lamb---you resort to plain old ground turkey or ground chicken or whatever might be available at the moment. Hope the new year is treating you well dear friend. Take Care

Thank you Betty! We are all about cook once and eat twice. Curries are always better the second day as it gives it time for the flavors to mingle.