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Vegetarian coconut curry
Vegetarian coconut curry

Before you jump to Vegetarian coconut curry recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Not Realize This But Coconut Oil Can Have Great Health Advantages To It.

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One more thing quite a lot of you might like about this product is that it can in fact increase weight loss due to the point that it increases your metabolism. Simply because coconut oil burns so quickly inside your body and presents you with energy, and also speeds up your metabolism you’ll find the you are able to burn off calories three times as fast. If you are one of the men and women trying to drop some weight in America today you will definitely see that adding coconut oil into your daily routine is a thing that will be able to help you accomplish your goals. And of course because your body is burning off calories you are also producing energy which is just yet another added benefit.

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We hope you got benefit from reading it, now let’s go back to vegetarian coconut curry recipe. You can have vegetarian coconut curry using 14 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Vegetarian coconut curry:
  1. Provide button mushrooms
  2. You need fresh green peas boiled
  3. Prepare medium carrots diced
  4. You need large red onions diced
  5. Take green pepper chopped
  6. Provide large tomatoes chopped
  7. Prepare tomato paste
  8. Provide coconut cream
  9. Take sunflower oil
  10. Prepare garam masala
  11. Use cumin powder
  12. Take curry powder
  13. You need garlic powder
  14. Take sugar
Instructions to make Vegetarian coconut curry:
  1. In a blender put the chopped tomatoes, green pepper, tomato paste and 4 tablespoon water and blend. Set aside
  2. In a medium sized pot, heat the oil then put in the onions and fry until they start turning transluscent.
  3. Add the garam masala, cumin and curry powder and stir. Let the spices cook for 5 minutes while stirring frequently.
  4. After 5 minutes the onions will have started browning. Add the mushrooms and stir together. Reduce the heat to low and cover for 5 minutes. The mushrooms will begin to release its liquid.
  5. After 5 minutes the liquid from the mushrooms should have dried up. Continue stirring until the mushrooms start browning.
  6. Add the diced carrots and stir and let it cook for 5 minutes while stirring often.
  7. Add the boiled peas and stir to mix. Let it cook for a further 5 minutes.
  8. Add the tomato mix, garlic powder, sugar and salt to taste. Stir and let simmer covered on low heat for 10 minutes.
  9. After 10 minutes of simmering the tomato mix will have reduced to a thick sauce. Add 1 cup of hot water, stir and let it simmer covered for a further 10 minutes.
  10. Add the coconut cream and simmer uncovered for 5 minutes, stirring frequently to avoid curdling.
  11. After 5 minutes switch off the cooker and serve. Enjoy!!

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