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

Name: Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg)
Cuisine: American
Ingredients: 4 Cardamom pods; 1 tbs Coconut Yoghurt; Chopped Corriander; 1/4 tsp Hot Pepper Powder; 1 tsp Sweet Pepper Powder; 1 tsp Ground Tumeric Powder; 1 tsp Ground Cumin; 1 tsb Ground Corriander; 1 tsb Garam Masala; 1 Cinnamon Stick; 2 Star Anise; 2 Bay Leaves; 4 Cloves; 140 mls Coconut Milk; 1 tbs Olive Oil; 1 tsp Mustard Oil; 1 tbs Ginger (grated); 2 Garlic Cloves (crushed); 1 Medium Onion; 1 long Sweet Pepper (grated or finely chopped); 75 gms Fresh or Frozen Peas; 2 Cups Button Mushrooms; 2 Cups Broccoli (chopped); 3 Potatoes (cut into thick chunks); 1/2-1 Can Chickpeas; 500 mls Vegetable stock

Nikki Alicia @cook_14579749

Melbourne, Australia

Approx 380 Calories per serve (Approx 40gms Carbs, 25gms Fat, 10gms Protein)
Serve with Cauliflower Rice

Nikki Alicia @cook_14579749

Melbourne, Australia

Approx 380 Calories per serve (Approx 40gms Carbs, 25gms Fat, 10gms Protein)
Serve with Cauliflower Rice

Saved

Ingredients

4Cloves
Garnish
The Spices
1 tbsCoconut Yoghurt
Chopped Corriander
1/4 tspHot Pepper Powder
1 tspSweet Pepper Powder
1 tspGround Tumeric Powder
1 tspGround Cumin
1tsb Ground Corriander
1tsb Garam Masala
1Cinnamon Stick
2Star Anise
2Bay Leaves
140 mlsCoconut Milk
4Cardamom pods
1 tbsOlive Oil
1 tspMustard Oil
1 tbsGinger (grated)
2Garlic Cloves (crushed)
1Medium Onion
1long Sweet Pepper (grated or finely chopped)
75 gmsFresh or Frozen Peas
2 CupsButton Mushrooms
2 CupsBroccoli (chopped)
3Potatoes (cut into thick chunks)
1/2-1 CanChickpeas
500 mlsVegetable stock

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Steps

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

Saved

Cooksnaps

Saved

Nikki Alicia @cook_14579749

on January 02, 2019 09:19

Melbourne, Australia

Food, food, glorious food!!! Lover of all food! Trying to be adventurous with a low(ish) carb, plant based diet during the week.. Eating everything else on the weekend 😂I'm a huge Curry lover! Curries from all over the world. I could literally eat Curry for breakfast, lunch and dinner.Most of the curries I make are just from ingredients I have in my house at the time that need to be used or dishes I've eaten while travelling.

Keywords

Curry Onion Mustard Mushroom Vege Pea Turmeric Anise Ginger Broccoli Yogurt Bell Pepper Masala Coconut Pepper Potato Garlic Garbanzo Bean

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

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

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