This is how Cauliflower and Potato Curry can assist you in weight reduction
Weight administration wants fixed efforts. If you're somebody attempting to shed some extra kilos then that you must all the time be on your toes. Watching your calorie intake and likewise sticking to a balanced food regimen is the secret to an effective weight reduction routine. It becomes actually hectic to strike that right balance between taste and health and due to this fact, we have to discover an in-between answer the place style meets health.
Don’t fear it is not troublesome at all. You simply need to choose the best ingredients. Like Proteins! As you already have to be figuring out, protein is the building block of cell and is liable for repairing the broken tissues and muscle groups. It's also a super-powerful nutrient that helps in inducing satiety and stimulates weight loss. Therefore, consuming a high-protein food regimen will make it easier to in shedding pounds effectively


Cauliflower and Potato Curry
Cauliflower and Potato Curry

Before you jump to Cauliflower and Potato Curry recipe, you may want to read this short interesting healthy tips about In This Article We’re Going To Be Checking Out The Many Benefits Of Coconut Oil.

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We hope you got insight from reading it, now let’s go back to cauliflower and potato curry recipe. You can have cauliflower and potato curry using 12 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Cauliflower and Potato Curry:
  1. Get 1 head cauliflower
  2. You need 1 kg potatoes, cubed
  3. Use 6 mushrooms, chopped
  4. Take 1 1/2 cup Peas
  5. Use 1 cup red and yellow bell pepper, chopped
  6. Provide 400 ml coconut milk
  7. Use 3 tbsp curry powder
  8. Prepare 2 tsp chili flakes
  9. Take 1/8 cup ginger, minced
  10. You need 2 clove garlic, minced
  11. Take 2 small chili peppers, minced
  12. Get 1 cup chicken stock (if necessary)
Steps to make Cauliflower and Potato Curry:
  1. Wash cauliflower thoroughly and break the head down into florets. Chop the potatoes to make 1 inch cubes. Set aside.
  2. Chop and mince: garlic, chili peppers and ginger. Chop up the mushrooms and bell peppers.
  3. Heat 2 tablespoons of olive oil in a wok or skillet. Add 2 tbsp curry powder, chili flakes and 2 tsp turmeric podwer. Stir frequently so the spices don't burn.
  4. Add the minced garlic, ginger and chili and stir. Add more oil if necessary.
  5. Add the potatoes and stir for 2 minutes. Add the coconut milk. Let boil and simmer for 5 minutes. Add the cauliflower florets. Cover wok and leave for 20 minutes. (If necessary add the chicken stock)
  6. Add the peas and mushrooms and remaining curry powder. Leave for 10-15 minutes until the peas have cooked and potatoes are soft.
  7. Serve over rice.

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