This is how Cauliflower and Potato Curry might help you in weight reduction
Weight administration needs fixed efforts. In case you are someone making an attempt to shed some further kilos then it's good to always be in your toes. Watching your calorie intake and also sticking to a balanced eating regimen is the key to an efficient weight reduction routine. It becomes actually hectic to strike that right steadiness between style and health and therefore, we need to discover an in-between solution where style meets well being.
Don’t worry it is not difficult in any respect. You simply need to choose the fitting substances. Like Proteins! As you already must be figuring out, protein is the building block of cell and is answerable for repairing the damaged tissues and muscle mass. It is usually a super-powerful nutrient that helps in inducing satiety and stimulates weight loss. Subsequently, consuming a high-protein weight-reduction plan will help you in dropping pounds successfully


Cauliflower and Potato Curry
Cauliflower and Potato Curry

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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 cook cauliflower and potato curry using 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Cauliflower and Potato Curry:
  1. Use 1 head cauliflower
  2. Provide 1 kg potatoes, cubed
  3. Take 6 mushrooms, chopped
  4. Take 1 1/2 cup Peas
  5. You need 1 cup red and yellow bell pepper, chopped
  6. Prepare 400 ml coconut milk
  7. Prepare 3 tbsp curry powder
  8. Take 2 tsp chili flakes
  9. Take 1/8 cup ginger, minced
  10. Take 2 clove garlic, minced
  11. You need 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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