Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, broccoli, mushroom, potato, peas & chickpea curry (vegan/veg). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook 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):
- Make ready 140 mls Coconut Milk
- Take 500 mls Vegetable stock
- Get 1/2-1 Can Chickpeas
- Prepare 3 Potatoes (cut into thick chunks)
- Prepare 2 Cups Broccoli (chopped)
- Get 2 Cups Button Mushrooms
- Take 75 gms Fresh or Frozen Peas
- Take 1 long Sweet Pepper (grated or finely chopped)
- Make ready 1 Medium Onion
- Make ready 2 Garlic Cloves (crushed)
- Make ready 1 tbs Ginger (grated)
- Make ready 1 tsp Mustard Oil
- Get 1 tbs Olive Oil
- Get The Spices
- Make ready 4 Cardamom pods
- Prepare 4 Cloves
- Get 2 Bay Leaves
- Make ready 2 Star Anise
- Prepare 1 Cinnamon Stick
- Make ready 1 tsb Garam Masala
- Prepare 1 tsb Ground Corriander
- Prepare 1 tsp Ground Cumin
- Make ready 1 tsp Ground Tumeric Powder
- Get 1 tsp Sweet Pepper Powder
- Prepare 1/4 tsp Hot Pepper Powder
- Take Garnish
- Make ready 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.
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
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 this up with this exceptional food broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
