Curry spices: cumin seed, cardamom seed, coriander seed, yellow mustard seed (I buy an ounce of each and mix them together, then serve by the tablespoon). For individual measurements, I’d say tbsp of of coriander seed, tsp each of cumin, mustard, and cardamom seeds. Ground turmeric, tbsp should be good, but you can add more; a teaspoon of cayenne pepper wouldn’t hurt either, if you like it a little more spicy. (I don’t really measure any of my spices, I just add until it tastes right.)

Chopped broccoli, cauliflower, carrot, onion, celery. Can of coconut milk.

Put tbsp of coconut oil in a large pot over medium-high heat, add seed spices and cover until they start to pop. Once the popping slows, add all of the vegetables and the turmeric (maybe salt and pepper to taste), lower to medium. Cook for five minutes or so, stirring occasionally. Pour coconut milk in large bowl. When veggies are done, pour into the bowl with coconut milk and stir. Add some unsweetened grated coconut for garnish (or just stir it in for extra coconut flavor).

1 tsp red curry paste, 4 tbsps coconut oil, 1/4 cup chopped onion, 1/4 cup chopped cilantro, 1 clove minced garlic, 1 tbsp fresh lime juice. 1 pound skinless chicken thighs. Marinate overnight. Grill and enjoy.

Good luck with the challenge everyone!!!