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Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas
Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas

Before you jump to Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Make smart decisions when grocery shopping. When you make good decisions at the grocery store, your meals will get healthier immediately. Think for a minute: you don’t want to go to a busy grocery store or sit in a lengthy line at the drive thru at the end of your day. You’re going to go home and make what you already have. Make sure that what you have at home is healthful. This way—even if you decide on something slightly greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

There are all sorts of things that you can do to get wholesome. An costly gym membership and very restrictive diets are not the only way to do it. It is the little things you choose each day that really help you with weight loss and becoming healthy. Being smart when you choose your food and routines is where it begins. Wanting to get in as much physical exercise as possible is another. Remember: being healthy and balanced isn’t just about slimming down. It has more to do with making your body as strong as it can be.

We hope you got insight from reading it, now let’s go back to vegetarian indian curry with garam masala, cauliflower and chick peas recipe. You can have vegetarian indian curry with garam masala, cauliflower and chick peas using 15 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to prepare Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:
  1. Use cauliflower
  2. Get rice
  3. Use big red bell pepper
  4. Take garlic
  5. Take red onion
  6. Take red chili pepper
  7. Prepare fresh ginger
  8. Get peeled tomatoes (can)
  9. Use chickpeas (can)
  10. Prepare coconut milk
  11. Provide fresh coriander
  12. Use some Indian Garam Masala spicemix (see also my recipe)
  13. Provide some kurkuma, cumin and paprika powder
  14. Prepare some olive oil or groundnut oil
  15. Get some fresh ground pepper and sea salt
Instructions to make Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:
  1. Wash and cut the cauliflower into bite sized roses then put aside
  2. Peel the skin from the bell pepper with a potato peeler, cut in half, remove the inside then cut into 1/2cm stripes and put aside
  3. Peel the onion, cut in half then in thin half rings and put aside
  4. Peel the skin from the ginger, cut it into 2mm thick layers and then cross-cut into fine 2mm matchsticks and put aside
  5. Squash the garlic flat then cut in small pieces and put aside
  6. Wash the chili pepper, remove seeds, cut fine and put aside
  7. Take the chickpeas from the can, wash them and put aside
  8. You can bring some water with salt to a boil for the rice, also add a decent amount of oil to a wok pan (or other frying pan)
  9. You can prepare the right amounts of coconut milk and tomatoes in 2 separate cups and put also aside untill needed
  10. Put the wok pan on high heat, throw in the cauliflower roses as soon as the oil is hot and damping (it should sizzle when you add them) and bake them at high heat for about 2-3 minutes
  11. Lower the heat to medium hot and add the paprika stripes and after frying for another 2 minutes add the onion rings as well
  12. After another 2 minutes you can add the ginger matchsticks, keep stirring everything and also add the garlic and chili now
  13. After a about 3-4 minutes lower heat a little more, the vegetables should be half done by now but still remain crispy
  14. Add a good snuff of kurkuma, cumin and paprika powder and stir well before also adding 2 teaspoons of Garam Masala spices, fry this all together for a minute and smell the aromas coming out
  15. Now add the cut peeled tomatoes with juice to the pan and stir
  16. Add the cocunut milk and the chick peas, bring it all to a boil and let it to softly simmer for another 10 minutes or so
  17. Meanwhile prepare the rice according to instructions on package
  18. Wash the fresh coriander, cut it fine and put on table for garnish
  19. At the end add some salt and pepper to taste, it will need some salt to get its full flavour but it's not supposed to be salty, rather spicy, so if needed add one more teaspoon of Garam Masala

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