Recipe: Tasty Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice &amp; Cha

Dustin Vega

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Recipe: Tasty Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha Delicious, fresh and tasty.

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

Stir in all the spices, season, and cook for a few minutes.

This one is my special favorite these days.

It is vegan and veggie loaded version of my recipe - Chickpea Curry with Basmati Rice.

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 cook it.

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

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

Cauliflower, Potato, and Pea Curry Cauliflower, Potato, and Pea Curry.

Serve the curry as a generous side dish or with rice for a meatless main dish.. garlic, more tomatoes and some cayenne .

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

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. Dont 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.

Fresh tomatoes work well in this curry.

Cut the cauliflower into medium florets.

Put into a large pan, cover with cold water, add some salt, and bring up to a rolling boil.

Increase the heat to high and bring the mixture to a simmer.

Serve with cooked rice and naan and garnish with fresh cilantro.