Making ready Vegetarian Spinach Curry safely

It is crucial to prepare food safely to help cease harmful micro organism from spreading and rising. You possibly can take some steps to help shield your self and your family from the unfold of dangerous micro organism.
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Wash your fingers

Your arms can simply unfold micro organism around the kitchen and onto meals. It is vital to at all times wash your fingers completely with cleaning soap and warm water:

before starting to put together meals
after touching uncooked meals akin to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your hands totally as well, as a result of moist hands spread micro organism more easily.
Hold worktops clean

Earlier than you start preparing meals, it’s vital worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by raw meat, poultry, eggs or vegetables you may want to clean them thoroughly.

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


Vegetarian Spinach Curry
Vegetarian Spinach Curry

Before you jump to Vegetarian Spinach Curry recipe, you may want to read this short interesting healthy tips about On This Page We Are Going To Be Checking Out The Lots Of Benefits Of Coconut Oil.

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We hope you got insight from reading it, now let’s go back to vegetarian spinach curry recipe. To cook vegetarian spinach curry you only need 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Vegetarian Spinach Curry:
  1. You need Medium Onion, Chopped
  2. Prepare Garlic Cloves, minced
  3. Provide Curry Powder(hot)
  4. Take Indian Paprika
  5. Use Turmenic
  6. Prepare Cumin
  7. Take Olive Oil
  8. Provide 14.5 oz can of Organic Diced Tomatoes
  9. Take of fresh baby Spinach
  10. Take 15 oz can of Chickpeas, rinsed and drained
  11. Take Vegetable broth
  12. Use Sea Salt
  13. You need ground pepper
Instructions to make Vegetarian Spinach Curry:
  1. In a nonstick skillet, cook onion,garlic until brown for 3-5 minutes
  2. add curry,paprika,turmeric, cumin,salt and pepper. stir in mixture.
  3. Stir in diced tomatoes, spinach and 1 cup of chickpeas
  4. In a blender, combine the vegetable broth and remaining chickpeas.
  5. Stir mixture into skillet and heat for 10 minutes and let simmer for 5 additional minutes.
  6. Optional Balsamic Brown rice for side dish

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