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, hope you’re having an amazing day today. Today, we’re going to make a special dish, potato chick-pea curry w/garlic roasted cauliflower - serve w/basmati rice & cha. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. 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 recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s 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 that I have loved my whole life.

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

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

So that is 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 your time. I am sure you will 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. Thanks again for reading. Go on get cooking!