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Before you jump to Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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We hope you got insight from reading it, now let’s go back to broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) recipe. You can cook broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) using 28 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg):
- Prepare 140 mls Coconut Milk
- Provide 500 mls Vegetable stock
- Take 1/2-1 Can Chickpeas
- Use 3 Potatoes (cut into thick chunks)
- Get 2 Cups Broccoli (chopped)
- Get 2 Cups Button Mushrooms
- You need 75 gms Fresh or Frozen Peas
- You need 1 long Sweet Pepper (grated or finely chopped)
- Take 1 Medium Onion
- Use 2 Garlic Cloves (crushed)
- Use 1 tbs Ginger (grated)
- Prepare 1 tsp Mustard Oil
- Take 1 tbs Olive Oil
- Prepare The Spices
- Use 4 Cardamom pods
- Use 4 Cloves
- Take 2 Bay Leaves
- Provide 2 Star Anise
- Use 1 Cinnamon Stick
- You need 1 tsb Garam Masala
- Prepare 1 tsb Ground Corriander
- Use 1 tsp Ground Cumin
- You need 1 tsp Ground Tumeric Powder
- Use 1 tsp Sweet Pepper Powder
- Use 1/4 tsp Hot Pepper Powder
- Use Garnish
- Take Chopped Corriander
- Use 1 tbs Coconut Yoghurt
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
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