Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha. A great tasting curry from scratch will always call for a fair few spices. If you want to cut back on the carbs, try cauliflower rice (please, someone remind me to share this Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. Adjust seasoning with salt and serve immediately.

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Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Serve the curry over the rice with the warmed naan. For the basmati rice, place the rice into a pan with a lid. You can cook Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha using 15 active ingredients and also 17 actions. Here is exactly how we cook.

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

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

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. To serve, place generous amounts of the curry and chicken onto the rice on plates. This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian Yummy vegan curry dish.

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.

Serve with basmati rice and naan bread. Serve curry over rice topped with drained pickled chiles, roasted cauliflower, fried shallots, and cilantro. In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. Reviews for: Photos of Roasted Cauliflower & Potato Curry Soup. Added some frozen peas once I turned it off-gave it a nice crunch and sweetness.