Getting ready Chickpea & Almond Curry safely

It is very important to organize meals safely to help cease dangerous bacteria from spreading and rising. You possibly can take some steps to help protect your self and your loved ones from the unfold of dangerous bacteria.
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Wash your palms

Your arms can easily unfold bacteria across the kitchen and onto food. It is necessary to always wash your fingers totally with soap and warm water:

before beginning to put together food
after touching raw meals corresponding to meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your arms thoroughly as well, because moist fingers unfold bacteria more simply.
Keep worktops clean

Earlier than you start making ready meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or greens you'll need to clean them totally.

It is best to change dish cloths and tea towels often to avoid any bacteria growing on the material.


Chickpea & Almond Curry
Chickpea & Almond Curry

Before you jump to Chickpea & Almond Curry recipe, you may want to read this short interesting healthy tips about A Lot Of You May Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got benefit from reading it, now let’s go back to chickpea & almond curry recipe. You can cook chickpea & almond curry using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chickpea & Almond Curry:
  1. Take 1 tsp coconut oil
  2. You need 2 cloves garlic, sliced
  3. Prepare 1 onion
  4. Use 2 tsp medium curry powder
  5. Get 400 g tinned chickpeas, drained
  6. You need 250 mls veg stock
  7. Provide 1 green pepper, roughly chopped
  8. Get 2 tbsp ground almonds
  9. Prepare Fresh coriander to garnish
Steps to make Chickpea & Almond Curry:
  1. Gently fry the onions and sliced garlic in the coconut oil until soft, translucent and fragrant (about 5 minutes).
  2. Add the curry powder, stir well and continue to cook the onions for another 5 minutes.
  3. Add the drained chickpeas, green pepper, stock and almonds to the pan.
  4. Simmer the curry for 20 minutes with the lid off the saucepan.
  5. You can eat the curry now, but if you can, take the pan off the heat, put the lid on and set the curry to one side for half an hour. This allows the chickpeas to soak up more of the liquid and lets the flavours develop a little.
  6. Garnish generously with fresh coriander and serve with wholemeal flatbreads or brown rice.

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