Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare 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.
Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is something that I have loved my whole life.
I have repurposed my "Vegan Alfredo Sauce" recipe used in the instructional video below to make a wonderful tasty version of a traditional stuffed baked. I used all ingredients I usually have on hand - walnuts (I buy pieces because they are cheaper), frozen peas and broccoli. (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. I like to use sesame seeds for the potato and poppy seeds for the mushroom, and I leave the broccoli ones plain. Roasted broccoli and mushrooms is a simple side dish that is both delicious and easy to make.
To get started with this recipe, we must first prepare a few components. You can have broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) using 28 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg):
- Get 140 mls Coconut Milk
- Get 500 mls Vegetable stock
- Make ready 1/2-1 Can Chickpeas
- Make ready 3 Potatoes (cut into thick chunks)
- Make ready 2 Cups Broccoli (chopped)
- Make ready 2 Cups Button Mushrooms
- Take 75 gms Fresh or Frozen Peas
- Prepare 1 long Sweet Pepper (grated or finely chopped)
- Get 1 Medium Onion
- Make ready 2 Garlic Cloves (crushed)
- Get 1 tbs Ginger (grated)
- Take 1 tsp Mustard Oil
- Get 1 tbs Olive Oil
- Prepare The Spices
- Get 4 Cardamom pods
- Get 4 Cloves
- Make ready 2 Bay Leaves
- Take 2 Star Anise
- Make ready 1 Cinnamon Stick
- Make ready 1 tsb Garam Masala
- Make ready 1 tsb Ground Corriander
- Get 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
- Get Chopped Corriander
- Make ready 1 tbs Coconut Yoghurt
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. Broccoli mushroom alfredo pasta is the definition of comfort food.
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
Consistency was pasty and none of the individual flavors stood out. 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 with this special food broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
