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, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, potato chick-pea curry w/garlic roasted cauliflower - serve w/basmati rice & cha. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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. How to Make Chickpea Cauliflower Curry.

Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. 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 cook it.

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. Take 4 tbsp Trinidadian curry
  3. Get 1 tsp ground turmeric
  4. Make ready 1 tsp ground cumin
  5. Take 1 1/2 tsp salt
  6. Take 1/2 cup cilantro
  7. Take 540 ml chick-peas
  8. Take 6 medium white potatoes
  9. Make ready 2 cup cauliflower
  10. Get 2 medium yellow onions
  11. Take 2 Jalapeño peppers seeded
  12. Make ready 1/2 cup coconut milk
  13. Make ready 3 garlic cloves pressed
  14. Get 6 tbsp coconut oil
  15. Take 1/2 cup water

To serve, place generous amounts of the curry and chicken onto the rice on plates. A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry recipe is that all the spices are ones you can find at everyday supermarkets. Rice is essential to soak up all that sauce - preferably basmati rice.

Steps 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

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. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.

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