Greetings! I'm making this up today on insta live (2 pm PST) if you intend to read beforehand, and I wanted to post the full recipe here. This was a member of the beloved team & # 39; SK Cooking Club & # 39 ;, given the circumstances, I consider them to be here. I know everyone is trying to limit the flow of food, but I think we can do this work. Some members made a half-maple, half a half. Another said she made sweet potatoes and soup cookies. If you do not have a tomato paste, you can use crushed tomato paste or even tomato sauce and it will work. I know there are more details, true masala but are you feeling the time for details? Let me know if you have any questions!

I wish you well. Feeding ourselves and our people is one of the most exciting activities we have now. Good luck to you!


Tikka is popular but can often be heavy. Since we had some milk-milk we substituted for yogurt and cream with full coconut milk. We have tried this with both chicken and goat, so you can adapt to your family's choice.

To replace the chicken with goat cheese, repeat the same way you seasoned the chicken to decorate three quarters of the spice mixture. Reduce 1 bs lbs. of folded chicken breasts or thighs 1 adaha cubes, discarded in spices, and brown in fat, over medium heat, until golden on all sides. Remove from pan, set aside, and continue with your sauce. Once the sauce can thicken what you like, add the brown chicken and allow it to cook for about 10 minutes until cooked.


2 Tbsp. powdered curry powder
1 ½ tsp. cream
1 tsp. paprika
1 tsp. turkey
1 tsp. coriander
P tsp. allspice or cinnamon
P tsp. red pepper flakes, or more to taste
1 ½ tsp. kosher salt

2 Tbsp. avocado oil, divided
1 head white, cut into pieces

1 medium onion, dried
5 cloves of garlic, garlic
1 Tbsp. slice freshly and fry
1 6 oz glue carrots
¾ cup of low sodium vegetables

1 14 oz of coconut milk
zest and juice of 1 lemon

Good hand cut and well cut
2 cups cooked basmati, brown, or brown rice, to serve
¼ cup of salt, shelves go
naan, optional
yogurt, optional


Heat the oven to 425. & # 39;

In a small bowl, add beans, cream, paprika, turmeric, bay leaf, cinnamon / allspice, red beans, and salt.

In the baking sheet, arrange the cranberries to the center, add a tablespoon of avocado oil and toss in about a third of the spice mixture. Transfer to the oven and cook for 30 minutes until melted and soft.

Meanwhile, cook the soup. In a large Dutch oven, heat the remaining oil over medium heat. When the oil melts, add the onions and cook until golden brown, about 4 minutes. Add garlic and ginger and cook until fragrant. Once the veg is golden and soft, add the remaining ingredients to the mix, stir, and allow the spices for an additional 2 minutes. Add the tomato paste, stirring to combine. Slowly pour coconut milk, broth, and cook the sauce until boiling.

Once boiling, reduce heat to low, and allow to mix and thicken for about 5 minutes, until the sauce is creamy and cover with a spoon. Using a blender or blender, broth the beans until it is better. You can leave it messy, but we all love it evenly.

Return the sauce to the pot, add the cauliflower, lemon juice, and mice, and stir gently.

To serve, fill the bowls with a bowl of rice, a mixture of cauliflower, cilantro, toasted cream, and squeeze lemon juice.