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How to Make Ultimate Vickys Potato Curry, GF DF EF SF NF

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Vickys Potato Curry, GF DF EF SF NF

Before you jump to Vickys Potato Curry, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Within the Kitchen.

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A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. In case you can get a new one, they use about 60% less than the old ones that are more than ten years old. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less frequently, will also save electricity.

The kitchen on its own gives you many small methods by which energy and money can be saved. Efficient living is definitely something we can all perform, without difficulty. Largely, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let's go back to vickys potato curry, gf df ef sf nf recipe. To cook vickys potato curry, gf df ef sf nf you need 16 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Vickys Potato Curry, GF DF EF SF NF:

  1. Take 1 tbsp of oil.
  2. Prepare 1 of onion, chopped.
  3. Get 1 tbsp of mustard seeds.
  4. Use 1 of green chilli, finely chopped.
  5. Get 2 tsp of finely chopped garlic.
  6. Provide 1 tsp of freshly grated ginger.
  7. Get 400 g of canned, chopped tomatoes.
  8. Prepare 25 g of desiccated (finely shredded) coconut.
  9. Get 1 tsp of mild curry powder.
  10. Provide 1 tsp of ground turmeric.
  11. Take 1 tsp of ground cumin.
  12. Use 2 tbsp of coconut cream.
  13. Prepare 4 of medium sized, pre-boiled potatoes, chopped.
  14. Provide 2 tbsp of freshly chopped coriander / cilantro.
  15. Prepare to taste of salt.
  16. Use to taste of sugar.

Steps to make Vickys Potato Curry, GF DF EF SF NF:

  1. Heat the oil in a pan over a medium low heat and cook the onion, mustard seeds, chopped chilli, garlic and ginger for 5 minutes.
  2. Stir in half of the chopped tomatoes, desiccated coconut, curry powder, turmeric and cumin.
  3. Stir in the cream and chopped potatoes.
  4. Add the rest of the can of tomatoes and let simmer for 10 minutes. You can add a bit of hot water if you feel the sauce is too thick. Stir through the chopped coriander, add salt and sugar to taste and serve hot with rice.

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