Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, broccoli, mushroom, potato, peas & chickpea curry (vegan/veg). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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.
Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) using 28 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg):
- Get 140 mls Coconut Milk
- Take 500 mls Vegetable stock
- Prepare 1/2-1 Can Chickpeas
- Make ready 3 Potatoes (cut into thick chunks)
- Make ready 2 Cups Broccoli (chopped)
- Take 2 Cups Button Mushrooms
- Take 75 gms Fresh or Frozen Peas
- Take 1 long Sweet Pepper (grated or finely chopped)
- Make ready 1 Medium Onion
- Make ready 2 Garlic Cloves (crushed)
- Take 1 tbs Ginger (grated)
- Take 1 tsp Mustard Oil
- Make ready 1 tbs Olive Oil
- Get The Spices
- Prepare 4 Cardamom pods
- Make ready 4 Cloves
- Take 2 Bay Leaves
- Make ready 2 Star Anise
- Get 1 Cinnamon Stick
- Get 1 tsb Garam Masala
- Make ready 1 tsb Ground Corriander
- Get 1 tsp Ground Cumin
- Prepare 1 tsp Ground Tumeric Powder
- Make ready 1 tsp Sweet Pepper Powder
- Get 1/4 tsp Hot Pepper Powder
- Make ready Garnish
- Make ready Chopped Corriander
- Prepare 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.
Steps to make Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg):
- Heat Mustard and Olive Oil
- Add Onion, garlic, ginger, yellow pepper & saute for approx 10mins
- Add spices and fry until fragrant (Approx 1 minute)
- Add Potato, Mushrooms and fry (Approx 2 minutes)
- Add Chickpeas & Broccoli
- Add Vegetable Stock, Peas & Coconut Milk. Bring to boil and turn down to simmer until potatoes cooked through
- 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’s going to wrap this up for this special food broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
