Curry (Murraya koenigii) has been used for flavouring and spicing of food since ancient time and consumption of curry is very high throughout the country especially in Taraba state and by all the tribes. Its medicinal value has also been identified. This work investigated the phytochemical screening, proximate composition, vitamin and mineral composition of the curry leaves and curry flour using standard procedures. The result of the phytochemical analysis revealed the presence of the bioactive constituents comprising flavonoid (2.67±0.01 and 3.15±0.08 mg/100g), steroids (0.35±0.01 to 0.52±0.04 mg/100g) and phenolic (0.83±0.01 to 1.01±0.02 mg/100g), but decrease in saponin (2.96±0.01 to 1.98±0.12mg/100g) in the curry flour and curry leaf respectively the result showed little difference in values between the curry flour and curry leaf. The anti - nutrient composition was found to be as follows; Tannin 0.86±0.01 mg/100g and 1.28±0.03 mg/100g, HCN content 2.72±0.06 and 3.03±0.02 mg/100g, phytate 1.63±0.03 mg/100g and 1.34±0.02 mg/100g, alkaloid content 1.23±0.04 mg/100g and 1.49±0.07 mg/100g. The analysis of the vitamin content showed the presence of the vitamins values for the curry leaves and curry flour were vitamins A (2.65±.01and 3.56±.06), vitamin C (3.78 ±.13 and 5.50±.06) and vitamin B12(0.17±.01 and 0.31±.05). The starchyose and raffinnose values of the curry leaves and curry flour were 0.51±0 .01 - 0.66±0 .04 and 0.36±.03-0.41 ± 0.01%, respectively. The calcium, magnesium, phosphorous, zinc and iron content of the curry leaves and curry flour are 18.62±.08 and 20.29±.19, 28.94±0.09 and 30.95±.08, 35.29 ±0.08 and 42.34±.2, 0.72±.03 and 1.08 ± 0.06, 0.84±.08 and 1.39±0.05 mg/100g, respectively for curry leaves and curry flour. Curry products (leaf and flour) contain some substantial amount of important phytochemicals which possess antioxidant properties and some nutritive vitamins and minerals thus supporting its use as medicinal plant and as food flavouring and spicing condiment.