Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare 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 little bit unique. This will be really 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 foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. 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 make Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg):
- Prepare 140 mls Coconut Milk
- Prepare 500 mls Vegetable stock
- Take 1/2-1 Can Chickpeas
- Make ready 3 Potatoes (cut into thick chunks)
- Prepare 2 Cups Broccoli (chopped)
- Take 2 Cups Button Mushrooms
- Take 75 gms Fresh or Frozen Peas
- Get 1 long Sweet Pepper (grated or finely chopped)
- Take 1 Medium Onion
- Make ready 2 Garlic Cloves (crushed)
- Prepare 1 tbs Ginger (grated)
- Take 1 tsp Mustard Oil
- Make ready 1 tbs Olive Oil
- Make ready The Spices
- Take 4 Cardamom pods
- Prepare 4 Cloves
- Take 2 Bay Leaves
- Take 2 Star Anise
- Get 1 Cinnamon Stick
- Get 1 tsb Garam Masala
- Take 1 tsb Ground Corriander
- Make ready 1 tsp Ground Cumin
- Get 1 tsp Ground Tumeric Powder
- Take 1 tsp Sweet Pepper Powder
- Prepare 1/4 tsp Hot Pepper Powder
- Take Garnish
- Take Chopped Corriander
- Take 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 this up for this exceptional food broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) recipe. Thanks so much for reading. I am sure that you will make this at home. There’s 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. Thanks again for reading. Go on get cooking!
