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Melt the coconut oil in a small saucepan over low heat until fully liquid, about 1–2 minutes.
Add the curry powder, turmeric, cumin, coriander, salt, and cayenne (if using) to the oil. Stir to combine and cook over low heat, stirring frequently, until the spices are fragrant and the oil turns a deep golden-orange, about 2–3 minutes. Watch closely — the spices can scorch quickly at higher heat.
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