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You already are aware that you should have a healthy heart. Think about this: How can the rest of your body remain healthy if your heart is in unhealthy? You already know that exercising regularly and sticking to a healthy lifestyle both factor heavily into the overall health of your heart. Did you know, though, that some specific foods are great for making your heart feel better? If you would like to know which foods to eat to improve your heart health, keep reading.
Beans–seriously–are extremely good for your heart. It’s true that your nose won’t appreciate them so much, particularly the after effects of consuming beans, but they’re extremely healthy food items. This does not mean, though, that merely eating beans will make your heart be much healthier or neutralize the effects of unhealthy foods you might be eating. What we mean is that subbing in kidney beans or edamame for the chicken on your salad or eating a soy burger in place of a beef hamburger is a good idea. Luckily, beans are very good tasting and you never know, you might prefer them to your burgers and chicken.
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We hope you got insight from reading it, now let’s go back to π± vegan pulled aubergine & chickpea coconut curry π recipe. You can cook π± vegan pulled aubergine & chickpea coconut curry π using 16 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook π± Vegan Pulled Aubergine & Chickpea Coconut Curry π:
- Take sunflower oil
- Prepare large whole aubergine
- You need medium onion - finely diced
- Provide large garlic cloves - minced
- Prepare red pepper - very small diced
- Take chickpeas - drained
- Prepare creamed coconut block (chopped into small pieces.)
- You need garam masala
- You need turmeric
- Use madras curry powder
- Take mild chilli powder
- Get ground coriander powder
- Provide sea salt
- Take chopped fresh coriander
- Provide flaked almonds. (Optional for garnish)
- Get tin chopped tomatoes (+ the tin and a half full of water)
Instructions to make π± Vegan Pulled Aubergine & Chickpea Coconut Curry π:
- Heat the oven to 200deg C place the whole aubergine on a roasting tray and coat with 0.5 tablespoon of the sunflower oil. Roast in the oven for 45 minutes until soft and set aside.
- Gently fry the onion and garlic on a low heat for 10 minutes til soft and translucent. (add a little water to simmer and stop them burning)
- Turn the hob to a medium heat. Add in the diced pepper and cook for a further 5 minutes. - Tip in the spices and fry for a minute or two until fragrant. (Donβt burn them)
- Tip in the tinned tomatoes and simmer for 10 minutes. - Add the creamed coconut to the middle of the pan, melt it down & stir in. Pour in 1.5 tins (from the tomatoes) full of water.
- Heat til bubbling then add the chickpeas, cover and leave to simmer for 15 minutes.
- While the curry is simmering, split the aubergine in half and scoop out the flesh. Shred it with two forks and add into the curry for 2 minutes at the end.
- Now stir in the chopped coriander & sprinkle over the almonds. - I served with fluffy mushroom rice, flatbreads and crispy, roasted, spiced potatoes. - (Recipe for these will be in a separate post)
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