Here is how Charred cauliflower and toasted cashew vegan curry can help you in weight loss
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Before you jump to Charred cauliflower and toasted cashew vegan curry recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.
You already know that you must have a fit and healthy heart. Here’s a thought: How can the rest of your body remain healthy if your heart is in unhealthy? You already are aware that regular workout and a healthy lifestyle are imperative in terms of the total health of your heart. But did you know that there are several foods that have been found to help you improve your heart health? If you would like to know which foods to eat to improve your heart health, go on reading.
Fish is perhaps the heartiest food you can eat up. You probably already know this since you’ve in all probability been told to ensure that you eat fish at least two times a week. This is especially true if you have problems with your heart or if your heart is not healthy. Fish contains a lot of Omega 3’s which are what lets your body break down bad cholesterol. Try to eat fish twice per week.
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We hope you got benefit from reading it, now let’s go back to charred cauliflower and toasted cashew vegan curry recipe. You can have charred cauliflower and toasted cashew vegan curry using 16 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Charred cauliflower and toasted cashew vegan curry:
- You need 1 large onion (diced)
- Get 1/2 tsp finely chopped green chillies
- Prepare 1/2 tsp grated ginger
- Take 1 tbsp cooking oil
- You need 1 tin coconut milk
- Take 2 tbsps chopped (tinned) tomatoes
- You need 1/2 tsp Garam masala
- Provide 1/4 tsp chilli powder
- You need 1/4 tsp turmeric powder
- Get 1/4 tsp coriander powder
- Use 1/2 tsp ground cumin
- Use 1 pinch ground cinnamon
- Take 4-5 green cardamoms (ground)
- Take 20 ml water + some to blanch
- Provide 200 gm cauliflower florets
- Get Handful cashew nuts (toasted)
Steps to make Charred cauliflower and toasted cashew vegan curry:
- Heat oil in a pan, sauté the onions, green chillies and ginger until light golden brown.
- Add the tomatoes, coconut milk, water and dry spices. Blend until smooth. Cook the sauce on low heat until it thickens
- Blanch the cauliflower florets for 5 minutes. Dry roast the cauliflower florets in an oven at 200C, turning the florets every so often. [I don’t like eat unwashed veggies, and how would you properly wash a floret anyway, so I blanch it prior to cooking]
- Toss the grilled cauliflower and toasted cashews in the sauce, enjoy warm with rice or naan [Here, I had it with pita bread (that I had in the freezer and rice… ]
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