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Potato Chick-pea Curry Withgarlic Roasted Cauliflower - Serve Withbasmati Rice & Cha Recipe

Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha Recipe
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Cooking Time : 45 minutes
Serving : 6
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Prepare the ingredients before making Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha in your home. Then, follow these steps below to serve Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha for your family or friends.

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

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

How to Make Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha in your home by yourself.

    Step 1
  • Toss the Cauliflower with 2 tbs coconut oil and 2 pressed garlic cloves
  • Step 2
  • Heat the oven to 350°F and roast the cauliflower for 30 minutes
  • Step 3
  • Peel and cut the potatoes into cubes
  • Step 4
  • Place cut potatoes in a large saucepan and cover with water.
  • Step 5
  • Add a 1/2 teaspoon of salt
  • Step 6
  • Bring to boil over high heat then simmer on medium heat for 10 - 15 minutes until soft but still firm.
  • Step 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
  • Step 8
  • Put aside 2 cups of the potato water and drain the rest
  • Step 9
  • Mix together the curry, cumin and tumeric
  • Step 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
  • Step 11
  • Heat 2 tablespoons of oil in a large saucepan at medium heat and then pour in your slurry mixture.
  • Step 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.
  • Step 13
  • Remove your slurry mixture from the pan and set aside
  • Step 14
  • Add 2 tablespoons of coconut oil and then add the cooked, drained potatoes. Continue to cook potatoes until brownish and a little crispy.
  • Step 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.
  • Step 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.
  • Step 17
  • Serve over gluten free basmati rice with 3 cilantro leafs for garnish
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