Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive 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 unique. This is gonna smell and look delicious.
Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha is something that I’ve loved my entire life. They’re nice and they look fantastic.
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 get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha:
- Prepare Potato Chick-Pea Curry
- Prepare 4 tbsp Trinidadian curry
- Prepare 1 tsp ground turmeric
- Prepare 1 tsp ground cumin
- Prepare 1 1/2 tsp salt
- Make ready 1/2 cup cilantro
- Make ready 540 ml chick-peas
- Prepare 6 medium white potatoes
- Get 2 cup cauliflower
- Take 2 medium yellow onions
- Get 2 Jalapeño peppers seeded
- Make ready 1/2 cup coconut milk
- Get 3 garlic cloves pressed
- Make ready 6 tbsp coconut oil
- Prepare 1/2 cup water
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 lid on. 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.
Instructions 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
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. How to Make Chickpea Cauliflower Curry. It all starts with sautéed shallot, garlic, ginger, and serrano pepper. Serve with rice or rice pilaf. If you want dollop a little sour cream or plain yogurt over it (non-vegan Also added garlic.
So that’s 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 reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
