Magic Dust

This is based off an Indonesian condiment, and is ready to be sprinkled over curries, eggs and vegetable dishes to add flavor and texture. 

Source: "Well Fed 2" by Melissa Joulwan


1⁄2 tablespoon
coconut oil
medium onion (very finely diced)
1 clove
garlic (crushed)
1⁄2 teaspoon
powdered ginger
1⁄2 teaspoon
ground cumin
1⁄2 teaspoon
ground coriander
1⁄2 teaspoon
1⁄2 teaspoon
ground turmeric
1⁄2 tablespoon
fresh lemon juice
3⁄4 cups
unsweetened coconut flakes
1⁄2 cup
dry roasted almonds
1⁄2 cup
dry roasted cashews

Additional Notes

You can susbstitute macadamia nuts for either the almonds or cashews.


Preheat oven to 300 degrees and cover a large baking dish with parchment paper.

Heat coconut oil in a large skillet over medium heat until melted, then add onion and garlic. Cook 2-3 minutes until the onions begin to soften.

In a small bowl, mix the spices and add them to the onions, stir to combine, and cook an additional 5-7 minutes until the onions are very soft. Add the lemon juice and cook until the mixture forms a paste, about 2 minutes. Add the coconut flakes to the pan and stir until they're coated with the onions and spices.

Transfer to a baking sheet and bake for 30 minutes. Stir with a wooden spoon and add the nuts to the baking sheet. Roast an additional 10-15 minutes until the coconut/onion flakes are very brown, and the nuts are toasted.

Allow to cool completely, then pulse in a food processor until it resembles coarse granola. Store in an airtight container at room temperature and use as a flavoring condiment on cooked foods.  (Recipe #552)