Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, broccoli, mushroom, potato, peas & chickpea curry (vegan/veg). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. 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 begin with this 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):
- Prepare 140 mls Coconut Milk
- Take 500 mls Vegetable stock
- Make ready 1/2-1 Can Chickpeas
- Make ready 3 Potatoes (cut into thick chunks)
- Take 2 Cups Broccoli (chopped)
- Get 2 Cups Button Mushrooms
- Prepare 75 gms Fresh or Frozen Peas
- Make ready 1 long Sweet Pepper (grated or finely chopped)
- Prepare 1 Medium Onion
- Prepare 2 Garlic Cloves (crushed)
- Make ready 1 tbs Ginger (grated)
- Prepare 1 tsp Mustard Oil
- Take 1 tbs Olive Oil
- Make ready The Spices
- Get 4 Cardamom pods
- Get 4 Cloves
- Make ready 2 Bay Leaves
- Prepare 2 Star Anise
- Prepare 1 Cinnamon Stick
- Prepare 1 tsb Garam Masala
- Get 1 tsb Ground Corriander
- Make ready 1 tsp Ground Cumin
- Prepare 1 tsp Ground Tumeric Powder
- Get 1 tsp Sweet Pepper Powder
- Prepare 1/4 tsp Hot Pepper Powder
- Get Garnish
- Make ready Chopped Corriander
- Get 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):
- 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 with this exceptional food broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
