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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.

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To begin with this particular recipe, we have to first 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:

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

In Northern India, the only way we eat Cauliflower is dry curry, like hash browns, crisped up with Indian spices. And it is served on side with some lentils (or a curry with gravy) and rice. Now add the red pepper, add a bit more water if necessary if the curry seems too dry, and cover again. Stir in the salt, taste for seasoning, and serve hot alongside fresh cooked white rice or flat breads.

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

Stir in chickpeas, potato and stock. Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges. Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.

Above is the right way to prepare dinner potato chick-pea curry w/garlic roasted cauliflower - serve w/basmati rice & cha, very straightforward to make. Do the cooking stages correctly, relax and use your coronary heart then your cooking will be delicious. There are various recipes you could strive from this web site, please find what you want. If you like this recipe please share it with your folks. Comfortable cooking.