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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.

You already know that the body requires the heart to be healthy. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy either. You already are aware that regular workout and a healthy lifestyle are imperative in terms of the total health of your heart. However, did you know that there are a number of foods that have been discovered to help you improve your heart health? Keep on reading to find out which foods are best for your heart.

Do you remember hearing the phrase “an apple a day keeps the doctor away”? The truth is that apples contain loads of good stuff in them to help keep your heart healthy. They have tons of soluble fiber which acts kind of like a scrub brush on your artery walls so that cholesterol can’t collect and build up into blockages. Eating just a single Red Delicious apple daily can lead to as much as an eight percent decrease in your bad cholesterol levels. That’s a terrific number if you’re trying to improve your heart health!

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We hope you got benefit 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 do that.

The ingredients needed to prepare Healthy Authentic Vegetable ✿ Indian Curry:
  1. Take 2 Onions
  2. Use 1 Eggplant (slim Japanese type)
  3. You need 1 Canned tomatoes
  4. Get 200 ml Soy milk
  5. You need 3 tsp Salt
  6. Prepare 1 tbsp Curry powder
  7. Get 1 dash Cumin (optional)
  8. Get 1 tbsp Honey
  9. Take 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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