Ingredients:

• 1 cup milk
• ½ tsp turmeric powder
• ¼ tsp ground pepper
• ¼ tsp cinnamon

Recipe:

1. Into a heating pot, add in the milk and simmer for 2 to 3 minutes or until it boils.
2. Once the milk starts boiling, turn off the heat and add in all the spices.
3. Mix well and strain it into a cup.
4. Add in sweetener if desired and serve warm.

Cuisine: American/Indian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2

Ingredients
2 teaspoons olive oil
18 ounces boneless skinless chicken breast, cubed
1 1/2 cups kabocha squash, cubed
1 1/2 cups eggplant, cubed
2 tablespoons chopped red onion
1 teaspoon minced garlic
2 teaspoons minced fresh ginger
1 teaspoon ground turmeric
1/2 cup water

Here’s how to make it
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add chicken and cook until browned and no longer pink in the center, about 5 minutes.
Add kabocha squash and onion.
Cook and stir until onion is translucent, 2 to 3 minutes.
Add eggplant, garlic, ginger, and turmeric.
Cook until fragrant, about 1 minute.
Add water and cook until thickened, about 20 minutes.