Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha, suitable for every moment!

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Serve this healthy curry with naan or rice for a plant based comfort food meal that you can feel good about. I served it with spelt naan but you could use brown rice or quinoa instead if you prefer, or to speed things up a bit. A great tasting curry from scratch will always call for a fair few spices.

Use Potato Chick-Pea Curry.
Prepare Trinidadian curry.
Prepare ground turmeric.
Use ground cumin.
You need salt.
You need to prepare cilantro.
Prepare chick-peas.
You need white potatoes.
Use cauliflower.
You need to prepare yellow onions.
Use Jalapeño peppers seeded.
Prepare coconut milk.
Use garlic cloves pressed.
Prepare coconut oil.
Prepare water.

Short Tips:

Among the best things that you can do is to cook with relative or good friends. When you prepare with someone else, you will have the ability to notice techniques that they execute and will certainly have the ability to much better yourself as a chef. Speak with them to see just how their mind functions, to raise your experience.

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.

Bring to the boil and add the potatoes. To serve, place generous amounts of the curry and chicken onto the rice on plates. After having eaten Thai curry the night before and leftovers for lunch, I was still in the curry mood. So I searched Foodbuzz for curry recipes, and I found Check out the recipe there, at the very least to see a decent photograph that doesn't look like someone ralphed all over the brown basmati rice I cooked. Remove from heat and stir in cilantro stems; season with salt.

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