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

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Fish is probably the best food you can ingest. You already know this since, by now, you’ve likely been told to eat fish at least a couple of times a week. This is especially true for those whose hearts are unhealthy. Fact: Fish is rich in Omega 3’s which are elements that process cholesterol and transform it into healthy energy. Include fish in a couple of meals each week.

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

The ingredients needed to prepare Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg):
  1. Use Coconut Milk
  2. Provide Vegetable stock
  3. You need Chickpeas
  4. Prepare Potatoes (cut into thick chunks)
  5. Provide Broccoli (chopped)
  6. Get Button Mushrooms
  7. Take Fresh or Frozen Peas
  8. Use long Sweet Pepper (grated or finely chopped)
  9. Take Medium Onion
  10. Use Garlic Cloves (crushed)
  11. Use Ginger (grated)
  12. Take Mustard Oil
  13. Get Olive Oil
  14. Provide The Spices
  15. Take Cardamom pods
  16. Use Cloves
  17. Take Bay Leaves
  18. Use Star Anise
  19. Use Cinnamon Stick
  20. Provide tsb Garam Masala
  21. Provide tsb Ground Corriander
  22. Get Ground Cumin
  23. Prepare Ground Tumeric Powder
  24. Provide Sweet Pepper Powder
  25. You need Hot Pepper Powder
  26. Prepare Garnish
  27. Provide Chopped Corriander
  28. You need 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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