Here's how Very Mild Vegetable Curry may help you in weight reduction
Weight administration needs fixed efforts. If you're someone trying to shed some further kilos then it is advisable to all the time be on your toes. Watching your calorie intake and in addition sticking to a balanced eating regimen is the secret to an effective weight reduction routine. It becomes actually hectic to strike that proper balance between taste and well being and due to this fact, we have to find an in-between resolution the place taste meets well being.
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Very Mild Vegetable Curry
Very Mild Vegetable Curry

Before you jump to Very Mild Vegetable Curry recipe, you may want to read this short interesting healthy tips about In The Following Paragraphs We’re Going To Be Looking At The Lots Of Benefits Of Coconut Oil.

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We hope you got insight from reading it, now let’s go back to very mild vegetable curry recipe. You can cook very mild vegetable curry using 20 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Very Mild Vegetable Curry:
  1. You need Spices
  2. Take 1 Dried whole Chilli
  3. Prepare 4 Cardomon pods
  4. Use 5 Black Pepper Corns
  5. You need 1/2 tsp ground Mace
  6. Prepare 1/2 grams shard of Cinnamon
  7. Use Paste (mix all together)
  8. Provide 3 tbsp Double concentrate tomato puree
  9. Take 4 clove of garlic, crushed
  10. Provide 1 tbsp water
  11. Get 1 tbsp Turmeric
  12. Prepare 1/2 tbsp Garam Massala
  13. Take other ingredients
  14. Take 400 ml Coconut milk
  15. You need 100 ml Vegetable stock
  16. You need 2 tbsp Olive oil
  17. Take 2 Potatoes, peeled and chopped into chunks
  18. Use 120 grams wild Mushrooms
  19. Get 1/2 Courgette, peeled and chopped into chunks
  20. Prepare 50 grams Spinach
Steps to make Very Mild Vegetable Curry:
  1. Heat the oil in a pan and add the spices. Cook for around 20-30seconds.
  2. Add the courgette and potato chunks and brown off for 2-3mins.
  3. Add the paste and cook for 2mins. Make sure to cover all the veg.
  4. Pour in the stock and deglaze. Follow this by adding the coconut milk.
  5. Put the lid on and simmer on a low heat until potatoes start to soften. Make sure to occasionally stir.
  6. Add the mushrooms and cook until the potatoes are fully cooked.
  7. Turn off the heat and stir in the spinach for 5mins.
  8. Serve

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