Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, potato chick-pea curry w/garlic roasted cauliflower - serve w/basmati rice & cha. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
How to Make Chickpea Cauliflower Curry. It all starts with sautéed shallot, garlic, ginger, and serrano pepper. Adjust seasoning with salt and serve immediately.
Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, 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 whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to 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:
- Take Potato Chick-Pea Curry
- Get 4 tbsp Trinidadian curry
- Make ready 1 tsp ground turmeric
- Make ready 1 tsp ground cumin
- Prepare 1 1/2 tsp salt
- Prepare 1/2 cup cilantro
- Make ready 540 ml chick-peas
- Take 6 medium white potatoes
- Make ready 2 cup cauliflower
- Take 2 medium yellow onions
- Take 2 Jalapeño peppers seeded
- Get 1/2 cup coconut milk
- Get 3 garlic cloves pressed
- Take 6 tbsp coconut oil
- Make ready 1/2 cup water
To serve, place generous amounts of the curry and chicken onto the rice on plates. Serve with rice or rice pilaf. If you want dollop a little sour cream or plain yogurt over it (non-vegan Also added garlic. Coriander leaves are a good ingredient.
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
The curry powder I found was a bit too Slow Cooker Chickpea Curry with Sweet Potatoes and Red Peppers. This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian Yummy vegan curry dish. Serve with basmati rice and naan bread. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney. cup frozen peas.
So that’s going to wrap it 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 am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget 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!
