So you might be preparing Vegan rainbow curry recipes for your family however this ideas may be helpful.
Never cook these things in an Air Fryer
In the previous couple of years, Air Fryers have turn out to be extremely popular in addition to a necessary kitchen appliance. Essentially an amped-up countertop convection oven, it is fairly frequently advisable by cooking experts to arrange frozen meals, bake cookies, and even fry bacon, chicken and different meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has loads much less fats. This cooking technique may additionally cut down on among the different dangerous results of oil frying.


Vegan rainbow curry
Vegan rainbow curry

Before you jump to Vegan rainbow curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can Also Be Advantageous For Your Health.

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We hope you got benefit from reading it, now let’s go back to vegan rainbow curry recipe. To cook vegan rainbow curry you only need 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Vegan rainbow curry:
  1. Get 1 head cauliflower
  2. Use 2 potatoes
  3. Prepare 1 red pepper
  4. You need 1 onion
  5. Use Tin chopped tomatoes
  6. Provide leaves Several spring green
  7. You need Handful dandelion leaves
  8. Provide 1 clove garlic or tsp garlic paste
  9. Prepare 1 tsp ginger paste
  10. Get 1 tsp cumin
  11. Prepare 1 tsp chilli
  12. Provide 1 tsp turmeric
  13. Get 1/2 tsp ground coriander
  14. Take 1/2 tsp cumin seeds
  15. Provide 100 ml water
  16. Provide 1 tbsp oil
Instructions to make Vegan rainbow curry:
  1. Add oil to pan. Roughly chop onions and add to pan. Once beginning to turn translucent add spices, garlic and ginger. Cook for 1 minute.
  2. Add tinned tomatoes. Chop cauliflower and potatoes into small pieces and add to pan. Add water. Turn to low heat and add lid.
  3. Once the cauli and potatoes begin to soften add roughly chopped pepper and spring greens.
  4. Cook for a further 10 minutes until all veg is tender. Add dandelion greens and stir to wilt. Turn off heat.
  5. Serve with rice. Enjoy.

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