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Before you jump to Vegetable curry recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.
Until fairly recently any person who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. According to the industry experts, to clean up the natural environment we are all going to have to make some improvements. These adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Continue reading for some ways to go green and save energy, largely in the kitchen.
A massive amount of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to operate less frequently, will also save electricity.
From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living is not really that hard. A lot of it truly is basically making use of common sense.
We hope you got insight from reading it, now let’s go back to vegetable curry recipe. You can cook vegetable curry using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Vegetable curry:
- You need eggplant
- Get zucchini
- Prepare cauliflower OR 3 small potatoes
- Get tomates
- Prepare onion
- Prepare curry
- Use coconut milk
- Provide ginger
- Use olive oil
Steps to make Vegetable curry:
- Mince the onion and cook it in a deep pan with olive oil, curry and ginger until golden-colored, over medium-high heat.
- Cut the cauliflower or the potatoes and add it/them in the pan. Mix regularly so it does not burn.
- Cut the eggplant in cubes and add it in the pan. Mix again.
- Slice the zucchini and add it in the pan. Mix again.
- Cut the tomates and add it in the pan. Mix again.
- Add salt and pepper.
- Cover and simmer for 30 minutes with 2 tablespoons of water, over medium heat.
- Pour the coconut milk in the mixture and cook for 10 more minutes.
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