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Pan-fried in ghee until flaky and seasoned with salt, pepper, and Jamaican style curry powder.
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Pan-fried in butter and hazelnut oil and seasoned with pumpkin pie spice.
We had a couple of cans of vegetables in our pantry that were a little past their “best before” date: saag (curried mustard greens) and sweet peas. I mixed them together, seasoned them with hot red pepper, turmeric, and lemon grass, and then heated them in the microwave.
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