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Before you jump to Spicy Thai Red Curry with Chickpeas recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already are aware of how crucial it is to have a fit and healthy heart. Of course, if your heart is in bad shape then the rest of you isn’t going to be healthy also. You already know that regular workout and a healthy lifestyle are crucial in terms of the total health of your heart. Do you know, though, that a number of specific foods are terrific for making your heart feel better? In the following paragraphs, you will learn which foods are beneficial for your heart.
Your heart will be healthy if you consume blueberries. Here’s an interesting fact: Blueberries are packed with antioxidants, in particular pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This antioxidant may be able to help your body improve its ability to break down the fat and cholesterol you eat. When your body is good at breaking down these things, they aren’t going to build up in your body and or cause issues for your heart. This, then, makes your heart healthy.
There are plenty of foods you will find that that are terrific for your body. To be sure, the foods listed in this article can help your body in many ways. They are especially good for the heart, though. Try to begin eating these heart-healthy foods regularly. Your heart will be a lot heartier if you do!
We hope you got insight from reading it, now let’s go back to spicy thai red curry with chickpeas recipe. To cook spicy thai red curry with chickpeas you need 9 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Spicy Thai Red Curry with Chickpeas:
- Take 1 onion, chopped
- Provide 5 tbsp red curry paste
- Prepare 1 tbsp coconut oil
- You need 1 garlic clove, crushed
- Get 2 tomatoes, diced
- Get 1 tin coconut milk, full fat
- You need 1 tin chickpeas
- Take Handful green peas
- Prepare 1 lemon
Instructions to make Spicy Thai Red Curry with Chickpeas:
- Sauté the onions and garlic in coconut oil for 5 mins until translucent.
- Add the curry paste and continue to fry for another 5 mins or so stirring often so it doesn’t catch.
- Add the tomatoes and stir well, then add the coconut milk stirring well to mix.
- Add the chickpeas and simmer the curry for 20-30 mins until the sauce has reduced and thickened.
- Add the peas, cook for a further 5 minutes, stir in fresh lemon juice to taste (I added a tbsp) then serve and enjoy 😊
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