How to make curry in less than 5 minutes

BY STEPHEN CLARKMAN | APRIL 15, 2018 11:04:00AM ESTHalloween is here!

This year, we are celebrating the season with a Halloween-themed dessert.

The food at Sam’s, a traditional Japanese restaurant in the capital city of Colombo, is not your average Indian curry.

Instead, it’s made with spices, vegetables, spices, spices!

In fact, it took us about 15 minutes to make a bowl of curry.

This recipe, adapted from Sam’s original recipe, calls for coconut milk, ginger, cinnamon, cloves, ginger paste, salt, pepper and water.

The coconut milk makes it taste even better than it looks.

This dish is an easy one to make, and it’s not going to leave you hungry.

Here’s what you need to know:First, make the coconut milk.

In a blender, puree the water, coconut, ginger and spices until they are completely smooth.

If you have any leftover coconut milk from the curry, it will be fine.

Next, mix the ginger paste with the coconut, salt and pepper.

The ginger paste will be a little gooey, so use your fingers to mix the paste into the coconut.

Once you’ve mixed the paste, you can add it to the coconut and mix it all together.

Then, pour it into a bowl.

You’ll want to pour the coconut mixture into the bowl, but you don’t want to overmix it.

Next you’ll want your bowl to be as big as possible.

Add a spoonful of coconut milk to this bowl and fill it about 1/4-inch deep.

When you’ve added it all to the bowl and then poured it into the rice, add more coconut milk if needed.

Then pour the rice into the bowls.

Serve the rice with a side of a spicy, sweet or tangy salad.