1 tablespoon ghee
1 teaspoon ginger puree
2 cloves garlic, minced
1 teaspoon ground coriander seed
1/4 teaspoon red pepper flakes
3 whole cloves
1 teaspoon turmeric
4 small potatoes, peeled and cubed
2 cups chicken broth

1 cup spinach, chopped
(optional) 1/2 cup fresh cilantro, chopped
3 tablespoons yogurt
salt and pepper

1. Heat ghee in a large pot with ginger, garlic, coriander, red pepper flakes, cloves and turmeric. Cook until fragrant.
2. Add potatoes to the pot with just enough chicken broth to cover. Bring to a simmer and cook until potatoes are tender, about 20 minutes.
3. Remove from the heat and stir in the spinach and cilantro, if using. Gradually incorporate the yogurt, teaspoon by teaspoon, until the sauce is creamy and slightly thickened. Season with salt and pepper to taste and serve.

Makes 4 servings

12 spring roll wrappers
2 boneless, skinless chicken breasts, sliced
1/2 cup coconut milk
2 stalks lemongrass, minced
1 tablespoon coriander seed, ground
1 tablespoon ginger puree
1 teaspoon lime juice
2 cups cabbage, grated
2 medium carrots, grated
6 scallions, chopped
2 tablespoons fresh mint, chopped
2 teaspoons lime juice
salt and pepper

1. Combine the coconut milk, lemongrass, coriander seed, ginger and lime juice and marinade chicken overnight.
2. Heat a skillet over medium heat and add the chicken with the marinade. Cook until the chicken is tender and no longer pink, about 20 minutes.
3. Combine the cabbage, carrot, scallions and mint in a bowl. Toss with lime juice and season with salt and pepper to taste.
4. Prepare spring roll wrapper according to package directions. Fill the center with 1/12 of the cabbage filling and a few slices of chicken. Wrap like a present and set aside. Repeat with remaining spring roll wrappers and ingredients.
5. Serve as they are or deep fried with sweet chili sauce.

Makes 4 servings

1 tablespoon vegetable oil
1 stalk celery, chopped
1 small leek, chopped
1 tablespoon ginger puree
2 stalks lemongrass, minced
5 cloves garlic, chopped
2 red chilies, chopped
1 tablespoon ground coriander seed
2 medium boneless, skinless chicken breasts, cubed
4 cups chicken broth
2 cups coconut milk
2 scallions, chopped
3 tablespoons mint, chopped
4 teaspoons chili oil
salt or fish sauce

1. Heat vegetable oil with celery, leek, ginger, lemongrass, garlic, chilies and coriander seed over medium heat.
2. Sweat until celery is tender, then add the chicken and broth. Bring to a boil.
3. Cover and reduce heat to a simmer until chicken is cooked through to the center, about 30 minutes. Season to taste with salt or fish sauce.
4. Stir in the coconut milk and heat through, then ladle into bowls. Top with scallions, mint and a drizzle of chili oil to serve.

Makes 6 servings

4 three ounce cod fillets
20 black peppercorns
10 whole allspice
1 teaspoon coriander seed
1 teaspoon cumin seed
2 cloves garlic, minced
2 tablespoons olive oil

1. Combine the peppercorns, allspice, coriander, cumin and garlic in a mortar and pestle. Gently rub cod with spice mixture and marinade for 30 minutes.
2. Heat a large skillet over medium heat and add the olive oil. Fry the cod until lightly browned, then flip and cook the other side. Serve immediately.

Makes 4 servings

1 tablespoon olive oil
2 cloves garlic, minced
1/4 small onion, chopped
1/4 small red pepper, chopped
1 jalapeno, chopped
1 bay leaf
19 ounces canned black beans, cooked
1/4 cup strong coffee
1 teaspoon lime juice
1 teaspoon dark rum
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
salt and pepper

1. Heat a large skillet over medium heat and add the olive oil and bay leaf. Sauté the garlic, onion, red pepper and jalapeno until tender.
2. Stir in the beans, coffee, lime juice, rum, cumin and coriander and reduce heat to a simmer.
3. Simmer until most of the liquid has been absorbed or evaporated. Season with salt and pepper to taste and serve.

Makes 4 servings

4 sheets phyllo
1 egg, beaten
1 tablespoon poppy seeds

1 tablespoon olive oil
1 small onion, sliced
1/2 cup butternut squash, peeled and cubed
1/2 cup yam, peeled and cubed
1 boneless, skinless chicken breast, cubed
1/2 cup coconut milk
1 tablespoon ground coriander
1 tablespoon ginger puree
1 teaspoon turmeric
4 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cloves
1 cinnamon stick
2 cardamom pods
salt and pepper

1. Heat a large skillet over medium heat and add the oil, then the onion, squash and yam. Sauté until yam is just tender.
2. Add the chicken cubes and brown lightly, then stir in the coconut milk, coriander, ginger, turmeric, garlic, bay leaf, cloves, cinnamon and cardamom and simmer for several minutes until chicken is fully coated and sauce has thickened. Remove bay leaf, cardamom pods and cinnamon stick.
3. Take 1 sheet of phyllo and fold it in half to make a rectangle. Spoon 1/4 of the filling into the center of the rectangle and fold over, sealing the edges with the beaten egg.
4. Brush the top of the phyllo with more egg and sprinkle with poppy seeds. Repeat with remaining phyllo and filling.
5. Preheat oven to 400 degrees.
6. Bake the pastries until golden brown, about 30 minutes.

Makes 4 servings

1 red chili, minced
5 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 tablespoon ginger puree
1 cup coconut milk
1 tablespoon ghee
1 pound yam, peeled and cubed
1 small onion, sliced
6 button mushrooms, sliced

1. Combine the chili, garlic, cumin, coriander, turmeric, ginger and coconut milk in a bowl.
2. Heat ghee in a large skillet over medium heat. Add the yam, onion and mushrooms and sauté until onions are tender.
3. Stir in the coconut milk mixture, bring to a boil, then reduce heat to a simmer until the yam is tender and the sauce has thickened. Serve over cooked white rice.

Makes 4 servings

6 eggs, hard boiled
1 tablespoon ground coriander
1 tablespoon ground cumin
1/4 teaspoon chili powder
1 teaspoon turmeric
2 teaspoons vinegar
2 tablespoons vegetable oil
1 small onion, chopped
1 tablespoon ginger, chopped
5 cloves garlic, chopped
1 cup crushed tomatoes
1/4 teaspoon sugar
salt and pepper

1. Combine coriander, cumin, chili powder and turmeric with the vinegar.
2. Heat a large sauce pan over medium heat and add the oil. Sauté the onions, ginger and garlic until tender.
3. Stir in the spice and vinegar mixture, adding a little bit of water if it begins to stick.
4. Add the crushed tomatoes, sugar and season to taste with salt and pepper.
5. Slice eggs in half lengthwise and place them in the sauce. Allow them to warm and serve.

Makes 4 servings

1 pound spinach, finely chopped
2 tablespoons ghee
1/4 teaspoon red pepper flakes
1 tablespoon mustard seed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt and pepper

1. Heat ghee in a large skillet over medium-high heat. Add the red pepper flakes and mustard seed and fry until it begins to pop.
2. Reduce heat to low and add the cumin, coriander and spinach.
3. Stir until the spinach begins to wilt, then season with salt and pepper to taste and serve.

Makes 4 servings

2 tablespoons olive oil
1 red chili pepper, seeded and halved
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
3 cloves garlic, sliced
1-1/2 cups chicken stock
3 scallions, chopped
1 cup dry couscous

1. Heat oil in a large sauce pan over medium heat. Add the chili pepper and fry until well browned, then discard.
2. Stir the cumin, coriander and paprika into the oil, then add the garlic.
3. Add the chicken stock, stirring to combine, and bring to a boil.
4. Pour the couscous into the pot and stir. Remove from heat and cover until liquid has been absorbed.
5. Stir in scallions and serve.

Makes 6 servings