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

Before you jump to Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.

Just about any article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to this. But sometimes the last thing you wish to do is make a whole dinner for yourself and your family. Sometimes you just would like to go to the drive through on the way home and call it a day. There is zero reason that you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because many of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here is how you can eat healthy and balanced when you visit the drive through.

Focus on the sides. Not too long ago, the only side dish item offered by a fast food restaurant was French fries. Today the vast majority of the most popular fast food franchises have increased their choices. There are lots of salads available these days. You can also select Chili. You could possibly get baked potatoes. Fruit is normally offered. There are a lot of alternatives that don’t include eating anything deep fried. When deciding on your supper from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. When you do this you may keep your fat content as well as your calorie counts low.

Logic says that one of the best ways to stay balanced is to avoid the drive through and never eat fast food. While, for the most part, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Occasionally, permitting someone else cook dinner is just what you need. There isn’t any reason to feel terrible about going to the drive through when you make healthy decisions!

We hope you got benefit from reading it, now let’s go back to potato chick-pea curry w/garlic roasted cauliflower - serve w/basmati rice & cha recipe. 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 do it.

The ingredients needed to prepare Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha:
  1. Use Potato Chick-Pea Curry
  2. Get 4 tbsp Trinidadian curry
  3. Use 1 tsp ground turmeric
  4. Take 1 tsp ground cumin
  5. Use 1 1/2 tsp salt
  6. Use 1/2 cup cilantro
  7. Take 540 ml chick-peas
  8. Prepare 6 medium white potatoes
  9. Provide 2 cup cauliflower
  10. Provide 2 medium yellow onions
  11. Get 2 Jalapeño peppers seeded
  12. Take 1/2 cup coconut milk
  13. Take 3 garlic cloves pressed
  14. You need 6 tbsp coconut oil
  15. Prepare 1/2 cup water
Instructions to make Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha:
  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

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