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Milk, juice and water would be the best choices for beverages. Choosing a big soda as your beverage adds hundreds of unhealthy calories to your meal. A single helping of soda is normally thought to be eight ounces. Those eight ounces usually are at least 100 calories and around ten tablespoons of sugar. Most fast food soft drink sizes start at twenty ounces. It is frequently at least 30 ounces. Choosing a soda pop as your drink raises your calorie ingestion by thousands and adds way too much sugar to your diet. Water, fruit juice and also milk, however, are far better choices.
Logic claims that one the easiest way to stay healthy and balanced is to sidestep the drive through and never eat fast food. Most of the time this is a good idea but if you make beneficial choices, there’s no reason you can’t visit your drive through from time to time. Sometimes the thing you need is to let someone else produce your dinner. If you ultimately choose healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to creamy coconut mushroom & potato curry (vegan/vegetarian) recipe. You can cook creamy coconut mushroom & potato curry (vegan/vegetarian) using 28 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- You need 150 gms Spinach
- Get Paste - place in food processor
- Prepare 1 Medium Red Onion (in food processor)
- You need 2 Garlic Cloves (in food processor)
- Provide 2 " piece ginger peeled (in food processor)
- Take 1 tsp Mustard Oil (in food processor)
- Take 1 Chilli (de seeded if you wish) (in food processor)
- Get Spice Mix
- Use 1 tsp Ground Corriander
- Provide 1 tsp Ground Cumin
- Provide 1/2 tsp Garam Masala
- You need 1/2 tsp Tumeric Powder
- Provide 4 Cardamom Pods
- Prepare 4 Whole Cloves
- Take 1 Whole Star Anise
- Get 1/4 tsp Cayenne Pepper
- Prepare 1/4 tsp Mustard Seeds
- You need 1/4 tsp Fenugreek Seeds
- Use Others
- Take 1 Can Chickpeas
- Take 1 Small Can Coconut Cream (Approx 1 Cup)
- Prepare 1 Cup Vegetable Stock
- Use 1 Cup Water
- Prepare to taste Salt & Pepper
- Prepare Produce
- Prepare 2 Medium Potatoes (Approx 500gms) Cut into chunks
- Provide 400 gms Mushrooms (Cut into quarters)
- Take 250 gms Cherry tomatoes (or tomato cut into chunks)
Instructions to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Prepare ingredients as per instructions (unfortunately I don't have a pic post prep)
- Add 'paste' ingredients to a food processor and blitz until a paste is created (unfortunately no pic of this also).
- Add 1tbs oil to a pot and saute the 'paste' ingredients on low for at least approx. 5 minutes.
- Turn heat up slightly, add another tbs of oil and add the Spices and thoroughly stir regularly for a couple of minutes.
- Add the Potatoes, Chickpeas & Mushrooms to the pot and continue to stir coating them in the spice / paste mixture in the pan.
- Add the coconut cream, cherry tomatoes, stock and water. Mix, Cover pot and simmer on low for approx 30mins.
- After approx 30mins (or when potatoes are cooked through), turn off heat, add the spinach and stir. Cover and leave to sit for a couple of minutes (until spinach wilts).
- Eg below of steamed Cauliflower Rice (placed in processor and then steamed for approx 6mins)
- Serve with chopped Corriander or Coconut Yoghurt 😁
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