How to Make Perfect Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg)

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Before you jump to Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) recipe, you may want to read this short interesting healthy tips about Find out The Truth Regarding Superfoods.

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So with their nutritional value and antioxidant qualities it is definitely recommended to start out introducing some superfoods into your daily eating habits.

We hope you got insight from reading it, now lets go back to broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) recipe. To make broccoli, mushroom, potato, peas & chickpea curry (vegan/veg) you need 28 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg):

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

Instructions to make Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg):

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.

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