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Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special 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 bit tasty. This will be really delicious.

Great recipe for Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha. My challenge with this dish was to replace the usual chicken with chickpeas. I didn't want to have the taste compromised and I wanted to provide an authentic tasting curry.

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 easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha:

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

Making Cauliflower Chickpea Curry is very easy once you've chopped the vegetables. Most of the cooking time is hands-off while the stew simmers. Heat a little olive oil (or water) and saute the onion. Add the garlic, curry powder and bay leaf and quickly saute.

Instructions 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

Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha. Transfer the onions and garlic to the slow cooker. Serve alone or over brown rice or quinoa. Slow Cooker Chickpea and Potato Curry You could also make this curry in a slow cooker, just make sure that you prepare the veggies first by sautéing them and then put everything together with the vegetable stock and crushed tomatoes in a slow cooker. Add the cauliflower and sweet potatoes or white potatoes along with the red curry paste, curry, turmeric, coriander and cumin.

So that’s going to wrap this up with this exceptional 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 interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!