Best Curry Yet.

Start some brown rice with mashed ginger. Chop some yams or sweet potatoes and carrots and roast them halfway. Lightly toast some cumin seeds in a skillet and then grind them in a mortar. Put the half-roasted root vegetables into the skillet with some minced onion and garlic. Add dried basil, cayenne, cinnamon, cardamom, corriander, and cumin. Cook until the onions are translucent and then add to the rice. Mix in siracha, green onions, peanuts, banana chips and raisins. (The peanuts should add enough salt.)

I don't think Indians use cayenne, but instead rely on the combination of other spices and cinnamon to create a heat. Whatever. It was my birthday and I liked it.