@MSGID: 35214.fidonet_cooking@1:105/500 2d9cac41
@TZUTC: -0800
@PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03
2025 MSC 1942
@TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03
2025 MSC 1942
@BBSID: FQBBS
@CHRS: ASCII 1
@NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spinach Curry
 Categories: Indian
      Yield: 4 Servings
 
     15 c  Spinach; roughly cut
    1/2    Garlic head
           Fresh ginger (1/2")
      2 c  Bean sprouts
      1 ts Fennel seeds
      1 ts Anise seeds
    1/2    Coconut; grated, juice from
      1    Lime
      1 c  Yogurt
      2 ts Salt
 
  Steam the spinach and bean sprouts and blend them in a food processor
  with grated coconut, adding yogurt until a thick and smooth
  consistency is achieved. In a pan fry in 2 tb ghee: ginger, garlic,
  fennel, anise, and cumin seeds. Mix the spices with the spinach and
  add lime juice and salt or liquid aminos.
  
  Recipe FROM: <https://dev.himalayanacademy.com/media/books/
  monks-cookbook/web/toc.html>
 
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