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You already are aware of how crucial it is to have a heart that is healthy. Obviously, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already know that daily exercise and a healthy lifestyle are imperative in terms of the general health of your heart. Are you aware, however, that a number of specific foods are great for making your heart feel better? Today, you will find out which foods are great for your heart.
Beans–believe it or not–are really beneficial for your heart. It’s true that your nose won’t appreciate them so much, in particular, the after effects of consuming beans, but they’re really healthy food items. It doesn’t mean, though, that merely consuming beans will undo the damaging effects of consuming unhealthy foods or make your heart better by magic. What we mean is that substituting in pinto beans or edamame for the chicken on your Caesar’s salad or eating a soy burger instead of a beef hamburger is a superb idea. Fortunately, beans have a very good taste and you never know, you may prefer them to your beefburgers and chicken.
There are many foods that you can eat that are good for your body. It’s true that everything mentioned in this article can help your body in numerous ways. They are particularly great, though, for keeping your heart as healthy as it can be. Begin eating these heart-healthy foods on a regular basis. Your heart will thank you!
We hope you got insight from reading it, now let’s go back to vegetarian cauliflower and egg curry recipe. You can cook vegetarian cauliflower and egg curry using 9 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Vegetarian cauliflower and egg curry:
- Get 1 tbsp vegetable oil
- Provide 1 onion
- Prepare 1 tbsp mild curry powder (I use a store-bought mix)
- Get 1 cup basmati rice
- Take 1 cauliflower
- Get 3 eggs
- Get salt & pepper
- Take 1,5 cup coconut milk
- Get 1 bunch chives (optional)
Steps to make Vegetarian cauliflower and egg curry:
- Cut the cauliflower in small florets.
- Boil the cauliflowe until al dente. At the same time, cook the rice according to the time indicated on the packet. Boil the eggs until they are medium to hard-boiled, about 6-8 minutes.
- While the cauliflower, rice and eggs are boiling, dice the onion.
- In a large non-stick saucepan, heat the oil and fry the onion until fragrant over medium-low heat. Add the curry powder and stir for about 2 minutes. Add the coconut milk. Let simmer on low heat.
- Drain the cauliflower and rice when the cooking time is up. Once the eggs are boiled, put them in a bowl under running cold water for a minute.
- Add the cauliflower to the sauce. Stir, still on low heat.
- Peel the eggs and slice or quarter them. Add to the sauce.
- Add salt and pepper to taste.
- Optional: use a pair of scissors to cut up a bunch of chives above the pan.
- Stir one last time and serve with the rice.
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