So you is likely to be preparing Healthy Authentic Vegetable ✿ Indian Curry recipes for your family but this ideas may be useful.
By no means cook these items in an Air Fryer
In the previous couple of years, Air Fryers have become extremely popular in addition to a vital kitchen equipment. Primarily an amped-up countertop convection oven, it is fairly often advisable by cooking experts to prepare frozen meals, bake cookies, and even fry bacon, hen and different meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has lots less fats. This cooking technique may also cut down on a number of the different dangerous effects of oil frying.


Healthy Authentic Vegetable ✿ Indian Curry
Healthy Authentic Vegetable ✿ Indian Curry

Before you jump to Healthy Authentic Vegetable ✿ Indian Curry recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.

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There are lots of foods that you can consume that are great for your body. No doubt, the foods discussed in this article can help your body in many ways. These foods are essentially good for the heart, however. Try to start incorporating these foods in your diet regularly. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to healthy authentic vegetable ✿ indian curry recipe. To cook healthy authentic vegetable ✿ indian curry you only need 9 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Healthy Authentic Vegetable ✿ Indian Curry:
  1. Get 2 Onions
  2. Prepare 1 Eggplant (slim Japanese type)
  3. Get 1 Canned tomatoes
  4. Prepare 200 ml Soy milk
  5. Get 3 tsp Salt
  6. Get 1 tbsp Curry powder
  7. Get 1 dash Cumin (optional)
  8. Prepare 1 tbsp Honey
  9. Use 1 tsp Olive oil
Steps to make Healthy Authentic Vegetable ✿ Indian Curry:
  1. Mince the onions and eggplant.
  2. Heat the olive oil in a frying pan, and stir-fry half of the onions.
  3. When the moisture has evaporated, and the minced onions start to stick to each other, add the remaining onions and salt, then continue stir-frying.
  4. When the moisture is gone, mix in the curry powder and cumin.
  5. Add the eggplant and canned tomatoes. Mix well while mashing the tomatoes.
  6. When everything is well blended, pour in the soy milk and cover with a lid. Simmer for about 10 minutes over low heat. Stir occasionally, and add some more water if it looks like the curry might be getting burned.
  7. Add the honey, mix well, and it's done. I garnished it with spinach for color.

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