Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg)
Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, broccoli, mushroom, potato, peas & chickpea curry (vegan/veg). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is something that I’ve loved my entire life.

Chicken, Broccoli, and Rice Casserole From ScratchYummly. This might not be a traditional stir fry but it's delish! It's my version of broccoli mushroom stir fry with tons and tons of green veggies and nuts. (The broccoli and mushrooms will need much less than the potato—you don't want them to be too liquidy.) Optional: sprinkle seeds on top.

To get started with this particular recipe, we must first prepare a few components. You can cook broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) using 28 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg):
  1. Make ready 140 mls Coconut Milk
  2. Get 500 mls Vegetable stock
  3. Make ready 1/2-1 Can Chickpeas
  4. Take 3 Potatoes (cut into thick chunks)
  5. Make ready 2 Cups Broccoli (chopped)
  6. Get 2 Cups Button Mushrooms
  7. Get 75 gms Fresh or Frozen Peas
  8. Make ready 1 long Sweet Pepper (grated or finely chopped)
  9. Prepare 1 Medium Onion
  10. Make ready 2 Garlic Cloves (crushed)
  11. Take 1 tbs Ginger (grated)
  12. Prepare 1 tsp Mustard Oil
  13. Get 1 tbs Olive Oil
  14. Make ready The Spices
  15. Get 4 Cardamom pods
  16. Prepare 4 Cloves
  17. Get 2 Bay Leaves
  18. Prepare 2 Star Anise
  19. Take 1 Cinnamon Stick
  20. Make ready 1 tsb Garam Masala
  21. Prepare 1 tsb Ground Corriander
  22. Take 1 tsp Ground Cumin
  23. Take 1 tsp Ground Tumeric Powder
  24. Take 1 tsp Sweet Pepper Powder
  25. Get 1/4 tsp Hot Pepper Powder
  26. Prepare Garnish
  27. Take Chopped Corriander
  28. Take 1 tbs Coconut Yoghurt

Wash the parsley, shake dry, and finely chop the leaves. I used diced Russet potatoes and fresh broccoli instead of frozen and replaced Swiss cheese with Cheddar.delicious! Pretty blah; definitely needs more vegetables like mushrooms or tomatoes. Consistency was pasty and none of the individual flavors stood out.

Instructions to make Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg):
  1. Heat Mustard and Olive Oil
  2. Add Onion, garlic, ginger, yellow pepper & saute for approx 10mins
  3. Add spices and fry until fragrant (Approx 1 minute)
  4. Add Potato, Mushrooms and fry (Approx 2 minutes)
  5. Add Chickpeas & Broccoli
  6. Add Vegetable Stock, Peas & Coconut Milk. Bring to boil and turn down to simmer until potatoes cooked through
  7. Serve with chopped Corriander and coconut yoghurt

With nothing more than vegetables, potatoes and plenty of Indian spices, this simple and healthy side dish is vegetarian, vegan, and gluten-free. Broccoli mushroom alfredo pasta is the definition of comfort food. Hot fettuccine noodles and loads of veggies are tossed in a creamy, homemade alfredo Keeping Broccoli Mushroom Alfredo Fresh. Refrigerate leftover pasta for up to a week. The sauce has a tendency to firm up when kept in the fridge.

So that is going to wrap this up for this special food broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!