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Before you jump to Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) recipe, you may want to read this short interesting healthy tips about Keeping Track of What You Eat: How to Do It Correctly.
When you begin a diet just about the most often heard pieces of advice is to keep a food journal in which you write down every thing you eat during the day. Keeping your food record not only helps you see clearly what you are having, it helps you see what you are not eating. One example is that, after monitoring your meals for a few days you may realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. When you write everything down you are able to see which parts of your diet must change as well as have an easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
But what if you write every little thing down but no excess weight drop off of you? There is a proper way and a incorrect way to track your food. There is more to food journaling than creating an index of what you eat during the day. You must account for various other very important information. Here are a number of tips that you can use to help your food tracking be more successful.
What kind of mood are you in when you eat? Write it down! This makes it possible to figure out when you use foods to help soothe emotional issues. This will likely show you whether or not you gravitate toward specific foods based on your mood. Many individuals will reach for junk foods whenever we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. Paying attention to what you reach for when you are upset will help you stock similar but better items in your house for when you need a snackyou could also begin talking to someone to figure out why you cure moods with food (if that is something that you actually do).
We hope you got benefit from reading it, now lets go back to pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. You can have pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Get of Butternut Pumpkin (600gms).
- Get of Zucchini.
- Get of Tomatoes.
- Provide of Baby Spinach.
- Provide of Brown Onion.
- Take of Garlic Clove.
- Take of Fresh Ginger grated.
- You need of Vegetable Stock.
- Get of Chickpeas.
- Get of Tomatoes.
- Take of Coconut (or Greek) yoghurt.
- Provide of Olive Oil (or vegetable oil).
- Take of The Spices.
- Get of Cardamom Pods.
- Prepare of Cloves.
- Provide of Star Anise.
- Use of Curry Leaves.
- Get of Bay Leaves.
- Use of Cinnamon Stick.
- Prepare of Fenugreek Seeds.
- Use of Tsps Ground Corriander.
- Use of Tsps Ground Cumin.
- Prepare of Garam Masala.
- Prepare of Ground Tumeric.
- Use of Fresh or dried chili.
- Prepare of Salt.
- Use of Pepper.
Instructions to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Saute Onions, Ginger and Garlic on low heat in olive oil for approx 10 minutes.
- Add all Spices to pan and and fry for a minute or 2 (or until fragrant).
- Add all vegetables minus the Spinach and stir.
- Add the canned Tomatoes, Chickpeas, Stock, Yoghurt & bring to boil.
- Once boiling, turn heat to low and simmer for approx 20-30mins (or until pumpkin is soft). Add the Spinach a few minutes before removing the pot from the heat.
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