Recipe of Award-winning Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, potato chick-pea curry w/garlic roasted cauliflower - serve w/basmati rice & cha. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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To get started 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:

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

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

So that’s 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 sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!