Ginger

This green curry takes a creative approach by using oat milk instead of coconut milk, with peanut butter adding richness and body. The result is lighter but deeply satisfying, with bright, spicy, aromatic flavors enhanced by fresh curry leaves. The curry leaves are used twice: simmered into the base for depth, then crisply fried as a fragrant finishing tadka. It’s a pantry-friendly Thai-South Asian fusion that works beautifully with whatever vegetables you have on hand. ...

This is a Moroccan inspired dry seasoning which can be used as a dry rub (add salt) or as Cous-Cous spice. Ingredients 5 teaspoons ground nutmeg 5 teaspoons ground cumin 5 teaspoons ground coriander 2 ½ teaspoons allspice 2 ½ teaspoons ground ginger 1 ¼ teaspoons cayenne pepper 1 ¼ teaspoons cinnamon Preparation Mix all ingredients