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

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, broccoli, mushroom, potato, peas & chickpea curry (vegan/veg). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is something which I’ve loved my whole 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 particular recipe, we have to first prepare a few ingredients. You can cook 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):
  1. Prepare Coconut Milk
  2. Make ready Vegetable stock
  3. Get Chickpeas
  4. Make ready Potatoes (cut into thick chunks)
  5. Take Broccoli (chopped)
  6. Make ready Button Mushrooms
  7. Get Fresh or Frozen Peas
  8. Take long Sweet Pepper (grated or finely chopped)
  9. Get Medium Onion
  10. Get Garlic Cloves (crushed)
  11. Take Ginger (grated)
  12. Take Mustard Oil
  13. Prepare Olive Oil
  14. Prepare The Spices
  15. Make ready Cardamom pods
  16. Prepare Cloves
  17. Prepare Bay Leaves
  18. Take Star Anise
  19. Get Cinnamon Stick
  20. Get tsb Garam Masala
  21. Make ready tsb Ground Corriander
  22. Prepare Ground Cumin
  23. Get Ground Tumeric Powder
  24. Take Sweet Pepper Powder
  25. Prepare Hot Pepper Powder
  26. Get Garnish
  27. Get Chopped Corriander
  28. Make ready 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’s going to wrap it up for this exceptional food broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!