Wild Recipe: Curry Cubes

Move aside, bouillon cubes, we’ve got a better flavor bomb in town!

Full of anti-inflammatory turmeric, fat-burning coconut oil, and mineral-rich pink Himalayan salt, you’ll want to keep a batch of these cubes around. Ideal to add into stir-fries and soups, or thaw and mix with coconut milk for a traditional curry sauce!

Give any meal a curry boost in seconds with these delicious curry cubes. 

Curry Cubes by The Castaway Kitchen


  • 1 large onion
  • 4 garlic cloves
  • ½ cup Coconut Oil  
  • 2 tbsp. Wild Turmeric
  • 2 tsp black pepper
  • 2 tsp Wild Pink Salt
  • 1 tsp celery seed
  • 1 tsp toasted cumin
  • 2 bay leaves


  1. Dice up your onion and garlic.
  2. Heat one tablespoon of the coconut oil in a large skillet.
  3. Add in the onion and garlic.
  4. Sauté until browned and tender.
  5. Set aside.
  6. Add all of the spices, salt and bay leaves to a blender.
  7. Add in the rest the coconut oil and lastly the onion and garlic.
  8. Blend until smooth.
  9. Distribute the mix evenly into an ice cube tray, and set in the freezer. You can store it like this or pop the cubes out once solid and store in a jar or bag, in the freezer.

Add to hot soups and any skillet meal for added fat and flavor. Let thaw in a bowl at room temperature and mix with coconut milk for a quick curry sauce.

The Possibilities Are Endless!

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