Preparing Miso chickpea curry with sweet potatoes wedges safely

It is crucial to prepare food safely to help cease harmful bacteria from spreading and growing. You possibly can take some steps to assist defend yourself and your loved ones from the unfold of harmful bacteria.
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Wash your fingers

Your hands can simply unfold micro organism across the kitchen and onto meals. It's necessary to all the time wash your palms thoroughly with cleaning soap and warm water:

earlier than beginning to put together meals
after touching raw meals akin to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your fingers totally as effectively, as a result of wet arms spread micro organism extra easily.
Maintain worktops clean

Before you start getting ready meals, it’s important worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by uncooked meat, poultry, eggs or greens you'll want to wash them totally.

It is best to change dish cloths and tea towels recurrently to keep away from any micro organism growing on the fabric.


Miso chickpea curry with sweet potatoes wedges
Miso chickpea curry with sweet potatoes wedges

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We hope you got insight from reading it, now let’s go back to miso chickpea curry with sweet potatoes wedges recipe. To make miso chickpea curry with sweet potatoes wedges you only need 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Miso chickpea curry with sweet potatoes wedges:
  1. Get 400 g Organic family tomatoes
  2. Use 460 g Organic chickpeas
  3. Prepare 2 Garlic cloves crushed
  4. Get 3 Tbsp miso paste
  5. Prepare 1 organic onion
  6. Use 2 Tbsp coconut oil
  7. Provide 300 g Organic sweet potato
  8. Use Tsp organic coriander
  9. Provide Tsp organic parsley
  10. Get Squeeze lemon
Steps to make Miso chickpea curry with sweet potatoes wedges:
  1. Roast sweet potato in oven 40 mins
  2. Add two tablespoons coconut oil to saucepan over medium heat.
  3. Dice onion add to cooking oil. Cook until softened (8-10 mins).
  4. Add miso paste. Add herbs, lemon and spices and tomatoes
  5. Tip in two cartons chickpeas. Cook15 mins.

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