Making ready Quick and easy sweet potato curry safely

It is very important to arrange meals safely to help cease dangerous bacteria from spreading and growing. You may take some steps to assist protect yourself and your loved ones from the unfold of dangerous bacteria.
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Wash your hands

Your arms can simply spread bacteria across the kitchen and onto food. It is necessary to all the time wash your fingers thoroughly with soap and warm water:

earlier than starting to prepare meals
after touching raw meals comparable 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 palms unfold micro organism more easily.
Keep worktops clean

Before you begin making ready meals, it’s essential worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by raw meat, poultry, eggs or greens you may want to clean them completely.

You need to change dish cloths and tea towels usually to keep away from any bacteria growing on the fabric.


Quick and easy sweet potato curry
Quick and easy sweet potato curry

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We hope you got insight from reading it, now let’s go back to quick and easy sweet potato curry recipe. To cook quick and easy sweet potato curry you only need 15 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Quick and easy sweet potato curry:
  1. Take 2 tablespoons coconut oil or oil of choice
  2. Use 1 large red onion diced
  3. You need 800 g tin tomatoes
  4. Use salt and pepper for taste
  5. Provide 3 minced garlic cloves
  6. Get 2 tablespoons garam masala
  7. Use 2 teaspoons curry powder
  8. Prepare 1 teaspoon paprika
  9. Take 1/2 teaspoon cumin
  10. Get 1 tin chickpeas
  11. You need 500 g sweet potatoes peeled and duced into 1 inch cubes
  12. Get 400 g tin of coconut milk
  13. Prepare juice of 1 lime
  14. You need 2 large handfuls if spinach
  15. Prepare serve with wholdmeal basmati or white rice etc
Instructions to make Quick and easy sweet potato curry:
  1. Heat the oil over a medium heat in a large pot
  2. Add the onions and tomatoes and sakt and pepper over the mixture and stir together cook on a medium heat for 10 mins to allow the juices to naturally release and tomatoes cook down and onions soften
  3. After 10 minutes add the chickpeas and sweet potatoes stiring to combine in the tomatoes mixture then add the garlic,garam masala, curry powder,paprika and cumin, stir all to combine and keep stiring till spices become fragrant.
  4. Add the coconut milk and mix all together and then bring the curry to a boil and add half cup of hot water and mix and then turn heat down to medium low so the curry simmers for about 20 to 30 mins and cook until the potatoes are tender. every few mins stir the curry. add extra water if needed but note we don't want the curry watery
  5. Once cooked stir in the spinach and lightly squeeze over the lime over the curry (dont skip or forget the lime) stir to combine remove of the heat and taste the curry and taste and add more seaoning if you feel it needs more
  6. Allow curry to cool to allow the spinach to wilt in the heat and then serve along side your choice of side and enjoy
  7. Notes - - 1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon. - - 2. Harissa paste: if you have a harissa or chilli paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work. - - 3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, an

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