This is how Caribbean veggie curry may help you in weight loss
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Before you jump to Caribbean veggie curry recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.
You already know that you should have a fit and healthy heart. Here’s something for you to think about: if your heart is not healthy then the rest of your body won’t be either. You already know that working out on a regular basis and adopting a healthy lifestyle both factor heavily into the overall health of your heart. Did you already know, however, that there are some foods that can help you have a healthy heart? If you want to know which foods you should be eating to improve your heart health, continue reading.
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We hope you got benefit from reading it, now let’s go back to caribbean veggie curry recipe. You can have caribbean veggie curry using 20 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Caribbean veggie curry:
- Take base
- Prepare 1 medium Carrot
- Prepare 1 stick Celery
- Provide 1 large Onion
- Provide 4 clove Garlic
- Use 1 Spring onion
- Use 1/2 tsp oil
- Use 1 Coarse salt
- Get 2 tsp fresh Thyme
- You need 4 tsp Mild Curry powder
- Provide 12 Allspice berries
- Provide Curry
- Take 500 grams Butternut squash
- Provide 500 grams Sweet Potato
- Prepare 500 grams "sweetheart" cabbage
- Take 200 grams Green beans
- Prepare 1/2 medium Cauliflower (300 g ish)
- Take 1 large Pointed sweet red pepper
- Take 2 can low fat coconut milk
- Use 1 deseeded red chilli pepper
Steps to make Caribbean veggie curry:
- Grind the garlic, allspice berries, curry powder, thyme, salt and oil, to a paste in a pestle and mortar.
- Finely dice the carrot, onion, celery and spring onion.
- Roughly chop the curry veg
- This makes a lot of curry, so you'll need a big pan. Sautee the finely diced base veg in a little oil for around 5 mins till it starts breaking down.
- Add the spice paste and sautee, with frequent stirring, till the veg and the paste form a rich base, then add the 2 cans of coconut milk and sweet potatoes. Simmer for 5 more mins.
- Add the rest of the curry veg and simmer till tender, about 15 to 20 mins.
- This delicious curry is fine to eat straight away, but it tastes better if it's left to stand. Its even better the next day.
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