How to Make Easy Indian Style mild curry Homemade

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Easy Indian Style mild curry

Before you jump to Easy Indian Style mild curry recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not working as effectively as they should. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen alone gives you many small means by which energy and money can be saved. Green living is definitely something we can all do, without difficulty. A lot of it truly is merely using common sense.

We hope you got benefit from reading it, now let's go back to easy indian style mild curry recipe. You can cook easy indian style mild curry using 16 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to make Easy Indian Style mild curry:

  1. You need 1 lb of Ground Meat.
  2. Use of veggie flavor.
  3. Provide 1 of each onion, chopped.
  4. Take 4 clove of garlic, fine chop.
  5. Get 1 of each 2 inch piece fresh ginger.
  6. Provide 1/2 tsp of crushed red pepper.
  7. You need of Spice mix.
  8. Prepare 2 tbsp of tomato paste.
  9. Take 2 tbsp of cider vinegar.
  10. Use 1/2 tsp of ground black pepper.
  11. You need 1/2 tsp of kosher salt.
  12. You need 1 tsp of chili powder.
  13. Take 1 tsp of Ground turmeric.
  14. Get 2 tsp of ground cumin.
  15. Get 1 tbsp of Ground coriander.
  16. Get 1 can of coconut milk.

Steps to make Easy Indian Style mild curry:

  1. Add a tablespoon or two of oil to a pan large enough for everything. I used a 11 inch stir-fry pan in the pictures. Heat on medium high..
  2. Add ground meat to the oil. chop it up while cooking.
  3. Chop your garlic, ginger and onion.
  4. Once the meat is about half cooked, add the onion, garlic, crushed red pepper and ginger.
  5. Stir this all together, stir at least once a minute..
  6. When the onion becomes translucent, add the vinegar, stir for about a minute.
  7. Add the tomato paste, give it a quick stir.
  8. Add the rest of the dry spices, give it decent stir.
  9. Stir for another minute, until the spices are fragrant, you'll smell them. Then add the coconut milk, don't forget to shake the coconut milk well first. If you don't want to use coconut milk, 1 2/3 cups of stock can be used instead..
  10. Stir until it is mixed well, and starts to bubble..
  11. Turn the heat down to low so it is just simmering..
  12. Cover and cook 15 minutes..
  13. A longer cook is ok, it will tighten up the sauce a little, but won't hurt it, it actually can help a little, it's nice to not be tied to a strict time limit on that..
  14. It's ready to serve, we serve over brown rice, but noodles could be used also, or even a flat bread..

Tomato & chickpea curry This super-easy veggie curry is a midweek lifesaver, using up those cans in your cupboard in the tastiest way possible. It's made in three simple steps and counts as three of your five-a-day, making a curry that's seriously good in every sense. Try our tomato & chickpea curry. Maharashtrian chicken curry is made with coconut milk, a staple of Maharashtrian cooking. Maharashtra is located in the western region of India.

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