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