Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, broccoli, mushroom, potato, peas & chickpea curry (vegan/veg). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is something which I have loved my entire life. They are fine and they look wonderful.
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 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 can achieve that.
The ingredients needed to make Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg):
- Get 140 mls Coconut Milk
- Get 500 mls Vegetable stock
- Get 1/2-1 Can Chickpeas
- Prepare 3 Potatoes (cut into thick chunks)
- Make ready 2 Cups Broccoli (chopped)
- Make ready 2 Cups Button Mushrooms
- Make ready 75 gms Fresh or Frozen Peas
- Get 1 long Sweet Pepper (grated or finely chopped)
- Prepare 1 Medium Onion
- Get 2 Garlic Cloves (crushed)
- Make ready 1 tbs Ginger (grated)
- Take 1 tsp Mustard Oil
- Get 1 tbs Olive Oil
- Prepare The Spices
- Take 4 Cardamom pods
- Get 4 Cloves
- Take 2 Bay Leaves
- Prepare 2 Star Anise
- Get 1 Cinnamon Stick
- Prepare 1 tsb Garam Masala
- Prepare 1 tsb Ground Corriander
- Prepare 1 tsp Ground Cumin
- Prepare 1 tsp Ground Tumeric Powder
- Get 1 tsp Sweet Pepper Powder
- Make ready 1/4 tsp Hot Pepper Powder
- Prepare Garnish
- Get Chopped Corriander
- 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.
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 is 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 confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
