Recipe of Homemade Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha
by Winifred Figueroa
Hello everybody, it’s Brad, 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. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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 current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. 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 it.
The ingredients needed to make Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha:
Make ready Potato Chick-Pea Curry
Get Trinidadian curry
Get ground turmeric
Make ready ground cumin
Prepare salt
Prepare cilantro
Prepare chick-peas
Take white potatoes
Get cauliflower
Make ready yellow onions
Make ready Jalapeño peppers seeded
Take coconut milk
Prepare garlic cloves pressed
Take coconut oil
Take water
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
So that is going to wrap it up for this special food potato chick-pea curry w/garlic roasted cauliflower - serve w/basmati rice & cha recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!