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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

OYSTERCATCHERS 'SUBHADIA'S CURRY ! Recipe

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This recipe for OYSTERCATCHERS 'SUBHADIA'S CURRY ! is from KELLY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup of butter
1 yellow onion
1.5 oz. grated ginger
1.5 oz. minced garlic
¾ T salt
½ T Tumric
¾ T Cumin
¾ T Coriander
½ T Fresh ground Fennel
¾ T Fresh ground Fennigreek
½ T Cinnamon
¾ T Fresh ground Cardimon
½ T Ground Black Pepper
¾ T Dry Basil
⅛ cup Sambal oelek
¾ lb. rough chopped carrots
¾ ib. rough chopped zucchini
1 ¼ lb. cauliflower small florets
1 cup water
¼ cup Apple cider vinegar
Half of a # 10 can of Chickpeas drained (optional) or replace with broccoli
Directions:
Directions:
Sauté onion, garlic and ginger with salt on low for 20 minutes.

Add all spices and continue sauté for 10 minutes.

Add veggies to the sauté and cook for 30 minutes adding water, apple cider vinegar and coconut milk.

Serve with Basmati Rice and Papadums (crunchy things)

This is an Oystercatcher classic....inspired by Subhadia who was our chef when we owned Moby's. Barry needed a curry and she created this amazing curry for him which he has used for the last 20 years at Oystercatcher!

 

 

 

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