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

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

  1. Prepare 140 mls of Coconut Milk.
  2. You need 500 mls of Vegetable stock.
  3. You need 1/2-1 Can of Chickpeas.
  4. You need 3 of Potatoes (cut into thick chunks).
  5. It’s 2 Cups of Broccoli (chopped).
  6. It’s 2 Cups of Button Mushrooms.
  7. You need 75 gms of Fresh or Frozen Peas.
  8. It’s 1 of long Sweet Pepper (grated or finely chopped).
  9. You need 1 of Medium Onion.
  10. It’s 2 of Garlic Cloves (crushed).
  11. You need 1 tbs of Ginger (grated).
  12. You need 1 tsp of Mustard Oil.
  13. Prepare 1 tbs of Olive Oil.
  14. Prepare of The Spices.
  15. It’s 4 of Cardamom pods.
  16. Prepare 4 of Cloves.
  17. Prepare 2 of Bay Leaves.
  18. It’s 2 of Star Anise.
  19. Prepare 1 of Cinnamon Stick.
  20. You need 1 of tsb Garam Masala.
  21. Prepare 1 of tsb Ground Corriander.
  22. You need 1 tsp of Ground Cumin.
  23. It’s 1 tsp of Ground Tumeric Powder.
  24. It’s 1 tsp of Sweet Pepper Powder.
  25. You need 1/4 tsp of Hot Pepper Powder.
  26. You need of Garnish.
  27. It’s of Chopped Corriander.
  28. Prepare 1 tbs of Coconut Yoghurt.

I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. With nothing more than vegetables, potatoes and plenty of Indian spices, this simple and healthy side dish is vegetarian, vegan, and gluten-free. Serve it alongside rice or any gluten-free grain such as quinoa or kaniwa for a simple gluten-free and vegan meal. Having the potatoes roast in the juices of the chicken, mushrooms, and bacon makes the potatoes so tender and Potato casserole with chicken, mushrooms, bacon, and cheese.

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

  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.

The casserole is layered and baked in the My hubby does not like mushrooms. I always substitute carrots or peas. The miso sweet potato and broccoli add some substance to the mixed greens, making for a great lunch bowl. Place sweet potatoes on a baking sheet, season with salt and pepper and drizzle with olive oil (about two tablespoons). The filling potatoes, mushrooms, and cheese here nicely replace the more traditional meat you find in a pot pie recipe, while retaining a lot of the umami flavor.

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