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You already are aware of how important it is to have a fit and healthy heart. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already know that if you want your heart to be healthy, you have to follow a good and healthy lifestyle and exercise regularly. Did you already know, though, that there are several foods that can help you have a healthy heart? If you are interested to know which foods you should be eating to improve your heart health, continue reading.
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There are tons of foods that you can include in your diet that will be beneficial for your body. The truth is that each of the foods that we’ve talked about here can help your body in lots of different ways. These foods are especially good for the heart, however. Try to start eating these heart-healthy foods regularly. Your heart will greatly benefit from it!
We hope you got benefit from reading it, now let’s go back to creamy squash and sweetcorn curry - vegan recipe. You can have creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
- Use 1 butternut squash
- Get 4 tbsp olive oil
- You need Sea salt
- Take 1 x 340g can sweetcorn, drained
- Use 1 onion, peeled and finely chopped
- Use 3 garlic cloves, peeled and crushed
- You need 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
- Prepare 2 tsp ground turmeric
- You need 1 tsp garam masala powder
- Get 1 x can 400 ml coconut milk
- Take Juice of 1 lemon
- Prepare Fresh coriander to garnish
Instructions to make Creamy squash and sweetcorn curry - vegan:
- Preheat oven to 200c.
- Chop squash into 2cm chunks and place in roasting tray. Add 2 tbsp of the oil and make sure the squash is coated. Sprinkle with sea salt. Roast until tender - for about 30 mins.
- Blend the sweetcorn with 2 tbsp water until smooth.
- In a large shallow pan, heat the other 2 tbsp of oil. Add the onion and sauté on a medium-low heat until translucent- about 10-15mins.
- Add the garlic, chilli, turmeric and garam masala. Cook for 2 mins.
- Add the sweetcorn paste and a generous pinch of salt. And then the coconut milk. Stir well. Bring to the boil and then simmer until it thickens. If it’s too thick for you, add a tbsp or two of water.
- Stir the squash and lemon juice into the sauce.
- Sprinkle the coriander on top - i didn’t have any so used spring onion. Serve and enjoy 😋
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