Making ready Healthy Authentic Vegetable ✿ Indian Curry safely

It's crucial to organize food safely to assist cease harmful micro organism from spreading and rising. You'll be able to take some steps to help protect your self and your family from the spread of dangerous micro organism.
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Wash your hands

Your hands can easily unfold micro organism across the kitchen and onto meals. It is necessary to always wash your arms thoroughly with cleaning soap and warm water:

before beginning to prepare meals
after touching uncooked meals similar to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Remember to dry your arms thoroughly as effectively, as a result of wet arms unfold micro organism extra simply.
Hold worktops clear

Before you begin preparing meals, it’s vital worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by raw meat, poultry, eggs or greens you will want to scrub them completely.

You need to change dish cloths and tea towels recurrently to avoid any micro organism rising on the material.


Healthy Authentic Vegetable ✿ Indian Curry
Healthy Authentic Vegetable ✿ Indian Curry

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We hope you got insight from reading it, now let’s go back to healthy authentic vegetable ✿ indian curry recipe. You can have healthy authentic vegetable ✿ indian curry using 9 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Healthy Authentic Vegetable ✿ Indian Curry:
  1. Get Onions
  2. Take Eggplant (slim Japanese type)
  3. You need Canned tomatoes
  4. Take Soy milk
  5. Use Salt
  6. Use Curry powder
  7. You need Cumin (optional)
  8. Get Honey
  9. Use Olive oil
Instructions to make Healthy Authentic Vegetable ✿ Indian Curry:
  1. Mince the onions and eggplant.
  2. Heat the olive oil in a frying pan, and stir-fry half of the onions.
  3. When the moisture has evaporated, and the minced onions start to stick to each other, add the remaining onions and salt, then continue stir-frying.
  4. When the moisture is gone, mix in the curry powder and cumin.
  5. Add the eggplant and canned tomatoes. Mix well while mashing the tomatoes.
  6. When everything is well blended, pour in the soy milk and cover with a lid. Simmer for about 10 minutes over low heat. Stir occasionally, and add some more water if it looks like the curry might be getting burned.
  7. Add the honey, mix well, and it's done. I garnished it with spinach for color.

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