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

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

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

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

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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