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Ingredient
Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg)
Introduce
Chef :
Nikki AliciaBroccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg)
Approx 380 Calories per serve (Approx 40gms Carbs, 25gms Fat, 10gms Protein)
Serve with Cauliflower Rice
Ingredient
140 mls
Coconut Milk
500 mls
Vegetable stock
1/2-1 Can
Chickpeas
2 Cups
Broccoli (chopped)
2 Cups
Button Mushrooms
75 gms
Fresh or Frozen Peas
1 tbs
Ginger (grated)
1 tsp
Mustard Oil
1 tbs
Olive Oil
4
Cloves
1 tsp
Ground Cumin
1 tsp
Ground Tumeric Powder
1 tsp
Sweet Pepper Powder
1/4 tsp
Hot Pepper Powder
1 tbs
Coconut Yoghurt
Cooking instructions
* Step 1
Heat Mustard and Olive Oil
* Step 2
Add Onion, garlic, ginger, yellow pepper & saute for approx 10mins
* Step 3
Add spices and fry until fragrant (Approx 1 minute)
* Step 4
Add Potato, Mushrooms and fry (Approx 2 minutes)
* Step 5
Add Chickpeas & Broccoli
* Step 6
Add Vegetable Stock, Peas & Coconut Milk. Bring to boil and turn down to simmer until potatoes cooked through
* Step 7
Serve with chopped Corriander and coconut yoghurt
Note: if there is a photo you can click to enlarge it
Tag
coconut milk
vegetable stock
chickpeas
Potatoes (cut into thick chunks)
broccoli chopped
button mushrooms
fresh or frozen peas
long Sweet Pepper (grated or finely chopped)
medium onion
garlic cloves, crushed
ginger (grated)
Mustard oil
olive oil
cardamom pods
cloves
Bay leaves
star anise
cinnamon stick
tsb Garam Masala
tsb Ground Corriander
ground cumin
Ground Tumeric Powder
Sweet Pepper Powder
hot pepper powder
coconut yoghurt
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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6. Eat More Plants
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8. Try the Mediterranean Diet
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