Week 6 Meal Plan

Curry-Leaf and Cashew Tempering Oil — Make This First

Heat coconut oil in a small saucepan over medium heat until it shimmers — do not let it smoke. Add the mustard seeds and wait for them to pop, about 30 seconds. Add the curry leaves all at once (stand back — they spit). Fry for 20 seconds until fragrant and slightly crisp. Add the chopped cashews and dried chillies. Stir constantly for 60–90 seconds until the cashews are golden. Remove from heat immediately and pour the entire contents — oil and solids — into a clean glass jar. Cool to room temperature, seal, and refrigerate for up to 5 days. Spoon solids and oil together when using.