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Mango and coconut curry (vegan)
Mango and coconut curry (vegan)

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You already know that the body calls for the heart to be healthy. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already understand that regular workout and a healthy lifestyle are imperative in terms of the overall health of your heart. However, are you aware that there are several foods that have been found to help you improve your heart health? Keep on reading to discover which foods are great for your heart.

Know that fish is just about the healthiest food out there. You probably already know this because you’ve most likely been told to see to it that you eat fish at least a couple of times a week. This is especially true for those who suffer from heart problems or who are worried that their hearts are not in good shape. Fish is high in Omega 3s which are what helps process and transform unhealthy cholesterol into good energy. Try to eat fish a couple of times during each week.

There are plenty of foods you will find that that are good for your body. The truth is that each of the foods that we’ve mentioned here can help your body in many ways. They are particularly great for the heart, however. Introduce these heart-healthy foods into your diet on a regular basis. Your heart will thank you for it!

We hope you got insight from reading it, now let’s go back to mango and coconut curry (vegan) recipe. To make mango and coconut curry (vegan) you only need 13 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Mango and coconut curry (vegan):
  1. You need 3 small onions
  2. Prepare 2 cloves garlic
  3. Prepare Splash Garlic oil
  4. Use 1 spoon chilli flakes
  5. Use 1 spoon turmeric
  6. Use 1 spoon Garam Massala
  7. Use 1 spoon mustard seeds
  8. You need 1 spoon veg billion
  9. You need 1 beetroot
  10. Take 1 large radish
  11. Use Tin mango
  12. Get Tin coconut
  13. You need Tin chickpeas
Instructions to make Mango and coconut curry (vegan):
  1. Fry the onions and garlic in the garlic oil until clear
  2. Add the spices and fry until the mustard seeds pop and crackle
  3. Scoop the onions and spices to the side of the pan. Dice and add the vegetables. Fry until just tender
  4. Add the tins of mango, coconut and chickpeas
  5. Put the noodles on to boil
  6. Once the noodles are ready, serve topped with sesame seeds

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