Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften It was a bit bland, but when I make it again I will add onions, garlic, more tomatoes and some cayenne I served it on basmati rice, topped it with an oil free sweet potato, red lentil dahl pureeing half the. How to Make Chickpea Cauliflower Curry. It all starts with sautéed shallot, garlic, ginger, and serrano pepper.

For the basmati rice, place the rice into a pan with a lid. Add the water and bring to the boil over a medium heat with the Stir in the coconut milk, chicken stock and tomatoes. Bring to the boil and add the potatoes. 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 achieve it.

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

You need of Potato Chick-Pea Curry.
Prepare 4 tbsp of Trinidadian curry.
Prepare 1 tsp of ground turmeric.
Prepare 1 tsp of ground cumin.
It's 1 1/2 tsp of salt.
It's 1/2 cup of cilantro.
It's 540 ml of chick-peas.
It's 6 medium of white potatoes.
You need 2 cup of cauliflower.
You need 2 medium of yellow onions.
It's 2 of Jalapeño peppers seeded.
You need 1/2 cup of coconut milk.
You need 3 of garlic cloves pressed.
You need 6 tbsp of coconut oil.
You need 1/2 cup of water.

To serve, place generous amounts of the curry and chicken onto the rice on plates. A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry recipe is that all the spices are ones you can find at everyday supermarkets. Rice is essential to soak up all that sauce - preferably basmati rice.

Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha instructions

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.

You can serve this with garlic naan or basmati rice on the side. Cauliflower rice would work too to keep it low carb! This is a great beginner dish if you're new to Indian food. The flavor was incredible and it was very easy to make. Served it w garlic naan…husband loved it too.