Like This Cook Tasty Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha Recipe

Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha. While visiting our pal Jeanette recently in LA, I had a curried chickpea dish I absolutely LOVE how you served this curry on a salad! Curry is so perfect for salads because the curry sauce serves as the dressing, you have a bunch of roasted. A seasonal vegan cauliflower curry with sweet potato, chickpeas, and greens.

Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha Roasted Cauliflower Curry - Good To Know. Rabia would like to point out that cauliflower is ridiculously nutritious, a wonderfully healthy vegetable. You can serve this with garlic naan or basmati rice on the side. 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 achieve it.

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

  1. Prepare of Potato Chick-Pea Curry.
  2. You need of Trinidadian curry.
  3. You need of ground turmeric.
  4. You need of ground cumin.
  5. It's of salt.
  6. It's of cilantro.
  7. Prepare of chick-peas.
  8. You need of white potatoes.
  9. You need of cauliflower.
  10. You need of yellow onions.
  11. It's of Jalapeño peppers seeded.
  12. It's of coconut milk.
  13. It's of garlic cloves pressed.
  14. Prepare of coconut oil.
  15. It's of water.

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.

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

  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.

Serve with rice or rice pilaf. If you want dollop a little sour cream or plain yogurt over it (non-vegan Also added garlic. Coriander leaves are a good ingredient. The curry powder I found was a bit too Slow Cooker Chickpea Curry with Sweet Potatoes and Red Peppers. Heat a dash of oil in a medium sized saucepan.

Tidak ada komentar

Diberdayakan oleh Blogger.