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

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, potato chick-pea curry w/garlic roasted cauliflower - serve w/basmati rice & cha. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha. My challenge with this dish was to replace the usual chicken with chickpeas. I didn't want to have the taste compromised and I wanted to provide an authentic tasting curry.

Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha is something which I have loved my entire life.

To begin with this recipe, we have to first 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 it.

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

If you like this recipe, try these Everyday Recipes that you can make for your weeknight dinners: Add in the cauliflower, potatoes, and the chickpeas, and then stir in the water or stock. Serve over rice or with naan for soaking up some of the sauce. Garnish with fresh cilantro, radishes, and extra cream or yogurt. Now add the red pepper, add a bit more water if necessary if the curry seems too dry, and cover again.

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

Stir in the salt, taste for seasoning, and serve hot alongside fresh cooked white rice or flat breads. It is vegan and veggie loaded version of my recipe - Chickpea Curry with Basmati Rice. In Northern India, the only way we eat Cauliflower is dry curry, like hash browns, crisped up with Indian spices. And it is served on side with some lentils (or a curry with gravy) and rice. Stir in chickpeas, potato and stock.

So that’s going to wrap it 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’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!