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We hope you got insight from reading it, now let’s go back to potato chick-pea curry w/garlic roasted cauliflower – serve w/basmati rice & cha recipe. To make potato chick-pea curry w/garlic roasted cauliflower – serve w/basmati rice & cha you only need 15 ingredients and 17 steps. Here is how you do that.
The ingredients needed to cook Potato Chick-Pea Curry W/Garlic Roasted Cauliflower – Serve W/Basmati Rice & Cha:
- Prepare of Potato Chick-Pea Curry.
- Prepare 4 tbsp of Trinidadian curry.
- Prepare 1 tsp of ground turmeric.
- Prepare 1 tsp of ground cumin.
- Use 1 1/2 tsp of salt.
- You need 1/2 cup of cilantro.
- Provide 540 ml of chick-peas.
- Use 6 medium of white potatoes.
- Use 2 cup of cauliflower.
- Take 2 medium of yellow onions.
- Prepare 2 of Jalapeño peppers seeded.
- Get 1/2 cup of coconut milk.
- Take 3 of garlic cloves pressed.
- Prepare 6 tbsp of coconut oil.
- Get 1/2 cup of 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.
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