Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha
Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, potato chick-pea curry w/garlic roasted cauliflower - serve w/basmati rice & cha. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha is something which I have loved my entire life. They’re nice and they look wonderful.

I agree that garlic and onion would be nice but it was delicious as written. I served it on basmati rice, topped it with an oil free sweet potato. A great tasting curry from scratch will always call for a fair few spices.

To begin with this particular recipe, we must prepare a few components. You can cook potato chick-pea curry w/garlic roasted cauliflower - serve w/basmati rice & cha using 15 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha:
  1. Make ready Potato Chick-Pea Curry
  2. Get 4 tbsp Trinidadian curry
  3. Get 1 tsp ground turmeric
  4. Make ready 1 tsp ground cumin
  5. Prepare 1 1/2 tsp salt
  6. Take 1/2 cup cilantro
  7. Take 540 ml chick-peas
  8. Take 6 medium white potatoes
  9. Take 2 cup cauliflower
  10. Prepare 2 medium yellow onions
  11. Make ready 2 Jalapeño peppers seeded
  12. Make ready 1/2 cup coconut milk
  13. Get 3 garlic cloves pressed
  14. Prepare 6 tbsp coconut oil
  15. Take 1/2 cup water

Outdoor Cooking - Chickpea and Potato Curry A seasonal vegan cauliflower curry with sweet potato, chickpeas, and greens. Serve this healthy curry with naan or rice for a plant based comfort food meal that you can feel good about. I served it with spelt naan but you could use brown rice or quinoa instead if you prefer, or to speed things up a bit.

Instructions to make Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha:
  1. Toss the Cauliflower with 2 tbs coconut oil and 2 pressed garlic cloves
  2. Heat the oven to 350°F and roast the cauliflower for 30 minutes
  3. Peel and cut the potatoes into cubes
  4. Place cut potatoes in a large saucepan and cover with water.
  5. Add a 1/2 teaspoon of salt
  6. Bring to boil over high heat then simmer on medium heat for 10 - 15 minutes until soft but still firm.
  7. As the potatoes are cooking slice the onions into rings and cook in a fry pan with 2 tbs coconut oil over a medium to low temperature until brown and crispy
  8. Put aside 2 cups of the potato water and drain the rest
  9. Mix together the curry, cumin and tumeric
  10. Now to make the "curry slurry". Wisk about 1/2 cup of water into curry mixture and wisk until water is fully absorbed. This mixture should be fairly wet
  11. Heat 2 tablespoons of oil in a large saucepan at medium heat and then pour in your slurry mixture.
  12. Cook the curry for about 10 minutes until the curry is slight brown. Don't let the mixture get too dry if it does add some water.
  13. Remove your slurry mixture from the pan and set aside
  14. Add 2 tablespoons of coconut oil and then add the cooked, drained potatoes. Continue to cook potatoes until brownish and a little crispy.
  15. Once the potatoes are browned add the 2 cups of potato water you set aside earlier and then mix in the curry, chickpeas, 1 teaspoon salt, jalapeño peppers, roasted Cauliflower, 1 garlic clove pressed and cilantro. Also add the onions once sufficiently browned.
  16. Simmer over low heat for 20min mashing a few of the potatoes with the back of a spoon. stir in the the coconut milk half way through.
  17. Serve over gluten free basmati rice with 3 cilantro leafs for garnish

For the basmati rice, place the rice into a pan with a lid. Add the water and bring to the boil over a medium heat with the Stir in the coconut milk, chicken stock and tomatoes. Bring to the boil and add the potatoes. To serve, place generous amounts of the curry and chicken onto the rice on plates. Serve with rice or rice pilaf.

So that’s going to wrap this up for this exceptional food potato chick-pea curry w/garlic roasted cauliflower - serve w/basmati rice & cha recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!