Type what you have

Ingredients

• ✓ coconut milk
• lime
• paprika
• salt
• cayenne pepper
• red pepper flakes
• kale

Instructions

1. 1 Heat coconut milk in a small saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir in lime juice, paprika, sea salt, cayenne pepper, and pepper flakes until marinade is smooth.
2. 2 Add kale to marinade; press down to ensure all leaves are covered. Cover the bowl with plastic wrap; marinate in the refrigerator for 4 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess; discard remaining marinade.
4. 4 Grill kale leaves, in batches, in a single layer on the preheated grill until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.

By John Wisman

Ingredients

• ✓ coconut milk
• cauliflower
• onion
• garlic
• vegetable stock
• curry paste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower, onion, and garlic on a baking sheet; bake in the preheated oven until golden brown, about 30 minutes.
3. 3 Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables; reduce heat to medium-low, cover, and simmer for 15 minutes.
4. 4 Fill a blender halfway with cauliflower soup mixture. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.

By ACARROLL3

Ingredients

• ✓ coconut milk
• yellowfin tuna
• cashew
• red onion
• serrano pepper
• cilantro
• ginger
• salt
• lime
• red pepper flakes

Instructions

1. 1 Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

By John Mitzewich

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• sweet soy sauce
• curry paste
• turmeric
• ginger
• vegan fish sauce substitute
• extra-firm tofu
• bamboo skewer
• peanut butter
• chili-garlic sauce
• sweet soy sauce
• lime juice
• ginger
• lime

Instructions

1. 1 Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
2. 2 Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
3. 3 Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
6. 6 Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
7. 7 Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

By Buckwheat Queen

Ingredients

• ✓ coconut milk
• oat bran
• vanilla extract
• vegetable oil
• honey
• peanut butter
• almond butter
• coconut
• chia seed
• sesame seed
• protein powder
• cranberry
• milk powder
• puffed rice
• pumpkin seed
• almond
• flax seed
• rolled oat

Instructions

1. 1 Cover a large cookie sheet with parchment paper.
2. 2 Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
3. 3 Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
4. 4 Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
5. 5 Place in the freezer until solid, about 1 hour.
6. 6 Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

By Sharon Angel

Ingredients

• ✓ coconut milk
• vegetable oil
• coriander
• turmeric
• cumin
• curry powder
• red onion
• lemongrass
• red chile pepper
• russet potato
• chicken breast
• salt
• puff pastry

Instructions

1. 1 Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in chicken, then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid, then spread the mixture onto a plate to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
4. 4 Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

By argus

Ingredients

• ✓ coconut milk
• mango
• vegetable oil
• curry paste
• chicken breast
• shallot
• cucumber

Instructions

1. 1 Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
2. 2 Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

By KIKI810

Ingredients

• ✓ coconut milk
• lamb meat
• olive oil
• onion
• potato
• curry powder
• water
• chickpea

Instructions

1. 1 Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
2. 2 Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
3. 3 Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
4. 4 Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
5. 5 Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

By James Jefferson

Ingredients

• ✓ coconut milk
• milk
• sugar
• basmati rice
• raisin
• cardamom
• rose water
• almond
• pistachio nut

Instructions

1. 1 Bring coconut milk, milk, and sugar to a boil in a large saucepan over medium heat. Add rice, reduce the heat to low, and simmer until mixture thickens and rice is tender, about 20 minutes.
2. 2 Stir in raisins, cardamom, and rose water; cook for a few more minutes. Ladle into serving bowls and garnish with almonds and pistachios.

By Patrick7

Ingredients

• ✓ coconut milk
• white wine
• heavy cream
• curry powder
• butter
• kosher salt
• vegetable oil
• king salmon fillet
• garam masala
• kosher salt

Instructions

1. 1 Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.
2. 2 When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
3. 3 Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.
4. 4 Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.

By Ryan Nomura

Ingredients

• ✓ coconut milk
• sesame oil
• garlic
• ginger
• mango
• curry powder
• cilantro
• firm tofu
• salt
• pepper

Instructions

1. 1 Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
2. 2 Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.

By Elegant Chef

Ingredients

• ✓ coconut milk
• lime
• jasmine rice
• cilantro
• spinach
• chicken breast
• tomato
• chicken broth
• olive oil
• red pepper flakes
• garam masala
• garlic
• curry powder
• ginger
• jalapeno pepper
• carrot
• celery
• onion
• apple

Instructions

1. 1 Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
2. 2 Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
3. 3 Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

By Lux

Ingredients

• ✓ coconut milk
• vegetable oil
• onion
• curry paste
• water
• pumpkin
• butter bean
• salt
• pepper
• spinach
• cilantro

Instructions

1. 1 Heat the oil in a large saucepan over medium heat, and stir in the onion. Cook and stir until the onion is soft and beginning to brown, about 8 minutes. Stir in the curry paste, cook for 2 minutes longer, then add the coconut milk water, and pumpkin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the pumpkin is nearly tender, about 10 minutes.
2. 2 Stir in the butter beans, and continue simmering until the pumpkin is tender, about 5 minutes. Season to taste with salt and pepper, then stir in the spinach and cilantro. Simmer a few more minutes to reheat, and serve.

By royalewcheese

Ingredients

• ✓ coconut milk
• vegetable oil
• onion
• green curry paste
• eggplant
• vegetable stock
• sweet potato
• makrut lime leaf
• lime juice
• lime zest
• brown sugar
• salt

Instructions

1. 1 Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
2. 2 Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.

By Miss Marie Lo Duca

Ingredients

• ✓ coconut milk
• butternut squash
• water
• olive oil
• salt
• mustard seed
• cumin seed
• cayenne pepper
• turmeric
• cannellini bean
• cilantro

Instructions

1. 1 Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
2. 2 Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.

By hame0051

Ingredients

• ✓ coconut milk
• butter
• onion
• cream of mushroom soup
• cream of chicken soup
• onion soup mix
• curry powder
• cayenne pepper
• salt
• black pepper
• chicken breast
• mushroom
• green pea

Instructions

1. 1 Heat butter in a large skillet over medium heat. Cook and stir onion in hot butter until browned, 5 to 10 minutes. Set aside.
2. 2 Stir together coconut milk, condensed soups, dry soup mix, curry powder, cayenne pepper, salt, and black pepper in a large bowl until thoroughly combined. Place chicken into the bottom of the slow cooker and pour soup mixture over chicken. Stir in cooked onion, mushrooms, and peas until incorporated.
3. 3 Cook on High for 1 hour and 30 minutes. Reduce heat to Low and cook for an additional 1 hour and 30 minutes to 2 hours.

By KEON ROBERTSON

Ingredients

• ✓ coconut milk
• vegetable oil
• basmati rice
• chicken stock
• cashew
• raisin
• salt
• bay leaf
• cumin
• coriander
• turmeric
• red pepper flakes

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Stir in rice; cook for 2 minutes. Add chicken stock, coconut milk, cashews, raisins, salt, bay leaf, cumin, coriander, turmeric, and pepper flakes. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

By MICHELLE0011

Ingredients

• ✓ coconut milk
• sesame oil
• ground turkey thigh
• onion
• garlic
• chickpea
• tomato
• curry powder
• sweet chili sauce
• salt
• black pepper
• red pepper flake

Instructions

1. 1 Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.

By Marcia

Ingredients

• ✓ coconut milk
• ghee
• onion
• garlic
• curry powder
• vegetable broth
• potato
• red lentil
• baby carrot
• lemon juice
• cilantro
• tamarind concentrate

Instructions

1. 1 Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots. Bring to a simmer, then cook until carrots are tender, 15 to 20 minutes.
2. 2 Remove from the heat and purée soup with an immersion blender until smooth.
3. 3 Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Cook, stirring occasionally, until heated through, 3 to 5 minutes.

By EKG

Ingredients

• ✓ coconut milk
• ghee
• tomato paste
• red curry paste
• chicken breast
• onion
• garlic
• heavy cream
• curry powder
• garam masala
• turmeric
• stevia-erythritol sweetener

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat up, then add ghee, tomato paste, and curry paste. Cook and stir until paste starts to sizzle, about 3 minutes. Stir in chicken, onion, and garlic and saute for 3 to 5 minutes. Stir in coconut milk and cream until combined. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in curry powder, garam masala, turmeric, and sweetener.

By thedailygourmet

Ingredients

• ✓ coconut milk
• coconut oil
• onion
• curry powder
• garlic
• tomato
• tomato sauce
• chicken broth
• white sugar
• chicken breast
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Sauté function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
2. 2 Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Sauté function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
5. 5 Turn the pressure cooker to the Keep Warm setting. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

By Helene Choi

Ingredients

• ✓ coconut milk
• ground turkey
• tomato soup
• water
• garlic
• chickpea
• red kidney bean
• carrot
• mango chutney
• curry powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Break ground turkey into small pieces into a large skillet over medium heat. Cook and stir turkey, continuing to break it into smaller pieces until completely browned, 5 to 7 minutes. Drain as much grease as possible from turkey.
2. 2 Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add turkey to the pot and return mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through turkey mixture; bring to a simmer, place a cover on the pot, and cook until chickpeas are tender, about 15 minutes.
3. 3 Stir 1/4 cup coconut milk through chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into chili, stir, and simmer 30 minutes more.

By usmcwifey

Ingredients

• ✓ coconut milk
• red lentil
• water
• salt
• turmeric
• chili powder
• spinach
• butter
• onion
• cumin
• mustard seed
• garam masala

Instructions

1. 1 Rinse lentils and soak for 20 minutes.
2. 2 In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
3. 3 In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

By Gill

Ingredients

• ✓ coconut milk
• nut
• coconut meat
• curry leaf
• onion
• serrano pepper
• garlic
• ginger
• lime juice
• peanut butter
• salt
• cumin
• peanut oil
• mustard seed
• curry leaf

Instructions

1. 1 Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
2. 2 Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
3. 3 Remove and discard curry leaves. Allow chutney to cool before serving.

By Sarah Garland

Ingredients

• ✓ coconut milk
• olive oil
• cauliflower
• carrot
• water
• vegetable bouillon
• red lentil
• garlic powder
• onion flake
• curry powder
• paprika
• turmeric
• cumin
• kale

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
2. 2 Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
3. 3 Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.

By Hedz

Ingredients

• ✓ coconut milk
• peanut oil
• sweet onion
• garlic
• turmeric
• ginger
• cumin
• paprika
• red chili powder
• tomato
• salt
• shrimp
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.
3. 3 Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.
4. 4 Stir in shrimp and cilantro; simmer until shrimp is warmed through, about 1 minute.
5. 5 Serve and enjoy!

By Jacqueline B

Ingredients

• ✓ coconut milk
• olive oil
• butter
• yellow onion
• carrot
• garlic
• cabbage
• coconut
• curry powder
• salt
• pepper
• tomato
• green onion
• cilantro

Instructions

1. 1 Place a large skillet or wok over high heat. Heat oil and butter until smoking. Add onion, carrot, and garlic; cook and stir until onion begins to soften, about 1 minute. Add cabbage, coconut, and curry powder; stir fry for 2 more minutes.
2. 2 Reduce heat to medium-low; pour in coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.

By Sonia H

Ingredients

• ✓ coconut milk
• vegetable oil
• chicken breast
• cornstarch
• garlic
• onion
• salt
• pepper
• cooking sherry
• beef bouillon
• peanut butter
• curry powder
• water
• ginger

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
2. 2 Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

By Rebecca Swift

Ingredients

• ✓ coconut milk
• chicken breast
• yellow onion
• potato
• baby carrot
• baby lima bean
• tomato
• chicken broth
• cumin
• curry powder
• salt
• pepper
• hot sauce
• parsley
• cilantro

Instructions

1. 1 Place chicken, onion, potatoes, carrots, lima beans, tomatoes, coconut milk, chicken broth, cumin, curry powder, salt, pepper, and hot sauce in a large microwave-safe bowl; mix thoroughly. Cover tightly and microwave on High for 30 to 40 minutes. Garnish with parsley or cilantro.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ coconut milk
• oil
• onion
• curry powder
• chile pepper
• butternut squash
• potato
• cumin
• coriander
• turmeric
• cayenne pepper
• cinnamon
• salt
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
2. 2 Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

By Madi