Red Lentil Soup: Heat oil, add the cumin and mustard seed, cook, add the shallots, add the lentils, water, vadouvan blend, garlic, and coriander. Bring to a boil, reduce heat, and cook. Add the tomatoes and salt to taste. Simmer stir in the baby spinach and cook just until wilted but still bright green serve.

Vadouvan chicken/lamb/okra/eggplant curry: Heat coconut oil, add onion, garlic and sautée, add vaduovan spice blend and salt, add tomato and meats or vegetables or a combination, cook. When almost done add coconut milk and simmer. Garnish with fresh cilantro and serve.