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	<title>leannes.cooking &#187; curries</title>
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		<title>Old Fashioned Curried Sausages</title>
		<link>/?p=1447</link>
		<comments>/?p=1447#comments</comments>
		<pubDate>Fri, 11 Sep 2015 04:14:23 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[curries]]></category>
		<category><![CDATA[edamame beans]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[sausage curry]]></category>
		<category><![CDATA[sausage recipes]]></category>
		<category><![CDATA[vegetarian main course]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1447</guid>
		<description><![CDATA[The perfect way to spice up bland sausages is to turn them into a curry.  The sausages I used were part of a meat pack, precooked so they looked like they had been grilled, very bland, seemed to have no fat at all (a good thing) and although the packaging mentioned the different meats they &#8230; <a href="/?p=1447" class="more-link">Continue reading <span class="screen-reader-text">Old Fashioned Curried Sausages</span></a>]]></description>
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		<title>Edamame &amp; Fenugreek Paneer Curry</title>
		<link>/?p=647</link>
		<comments>/?p=647#comments</comments>
		<pubDate>Sat, 27 Jun 2015 05:55:45 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[curries]]></category>
		<category><![CDATA[edamame beans]]></category>
		<category><![CDATA[fenugreek leaves]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[Indian recipes]]></category>
		<category><![CDATA[methi]]></category>
		<category><![CDATA[paneer curry]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[A healthy and easy to cook recipe &#8211; the main spice used in this curry is chana masala powder, which can be bought ready made in Indian food stores, or you can always make your own.  Chana masala contains dry pomegranate seeds (anardana), coriander seeds, cummin seeds, cardamon seeds, black pepper, cloves, cinnamon, red chill &#8230; <a href="/?p=647" class="more-link">Continue reading <span class="screen-reader-text">Edamame &#038; Fenugreek Paneer Curry</span></a>]]></description>
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		<title>Leek, Mushroom &amp; Paneer Curry</title>
		<link>/?p=526</link>
		<comments>/?p=526#comments</comments>
		<pubDate>Sat, 13 Jun 2015 20:45:08 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[curries]]></category>
		<category><![CDATA[Indian dishes]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[paneer]]></category>
		<category><![CDATA[vegetarian curry]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=526</guid>
		<description><![CDATA[Leek and mushrooms go so well together, and partnered with paneer make a delicious curry &#8211; healthy, quick and simple to prepare. Make sure you wash the sliced leek well in a colander before cooking, as soil often finds it way up the stem. Leek, Mushroom &#38; Paneer Curry (Serves 6) 2 tablespoons olive oil 1 &#8230; <a href="/?p=526" class="more-link">Continue reading <span class="screen-reader-text">Leek, Mushroom &#038; Paneer Curry</span></a>]]></description>
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		<title>Paneer &amp; Spinach Curry</title>
		<link>/?p=111</link>
		<comments>/?p=111#comments</comments>
		<pubDate>Sat, 28 Mar 2015 05:05:27 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[curries]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[fenugreek]]></category>
		<category><![CDATA[methi]]></category>
		<category><![CDATA[paneer]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=111</guid>
		<description><![CDATA[Even though I&#8217;m not vegetarian, I enjoy paneer curry just as much as meat curries. I have used a block of fresh paneer, but cubed frozen paneer will work just as well. Conversely, I have used frozen spinach, but a large bunch of sliced fresh spinach can be used. Frozen methi (fenugreek leaves) can also &#8230; <a href="/?p=111" class="more-link">Continue reading <span class="screen-reader-text">Paneer &#038; Spinach Curry</span></a>]]></description>
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