Hey everyone, it is me again, Dan, welcome to my recipe page. 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 food recipes. 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 current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular 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 that.
The ingredients needed to make Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha:
- Get Potato Chick-Pea Curry
- Prepare 4 tbsp Trinidadian curry
- Take 1 tsp ground turmeric
- Make ready 1 tsp ground cumin
- Take 1 1/2 tsp salt
- Make ready 1/2 cup cilantro
- Take 540 ml chick-peas
- Prepare 6 medium white potatoes
- Take 2 cup cauliflower
- Take 2 medium yellow onions
- Take 2 Jalapeño peppers seeded
- Get 1/2 cup coconut milk
- Prepare 3 garlic cloves pressed
- Get 6 tbsp coconut oil
- Get 1/2 cup water
Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Serve the curry over the rice with the warmed naan. Adjust seasoning with salt and serve immediately. A seasonal vegan cauliflower curry with sweet potato, chickpeas, and greens.
Steps to make Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha:
- Toss the Cauliflower with 2 tbs coconut oil and 2 pressed garlic cloves
- Heat the oven to 350°F and roast the cauliflower for 30 minutes
- Peel and cut the potatoes into cubes
- Place cut potatoes in a large saucepan and cover with water.
- Add a 1/2 teaspoon of salt
- Bring to boil over high heat then simmer on medium heat for 10 - 15 minutes until soft but still firm.
- 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
- Put aside 2 cups of the potato water and drain the rest
- Mix together the curry, cumin and tumeric
- 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
- Heat 2 tablespoons of oil in a large saucepan at medium heat and then pour in your slurry mixture.
- 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.
- Remove your slurry mixture from the pan and set aside
- Add 2 tablespoons of coconut oil and then add the cooked, drained potatoes. Continue to cook potatoes until brownish and a little crispy.
- 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.
- 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.
- Serve over gluten free basmati rice with 3 cilantro leafs for garnish
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. For the chicken, combine the chicken, ginger, garlic and vegetable oil in a shallow non-reactive dish. Cover and leave in the fridge to marinate for at least one hour. For the basmati rice, place the rice into a pan with a lid.
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’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
