How To Make Your Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha

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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 Choosing Fast Food That’s Fine For You.

Almost each and every “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. There’s some benefit to this. But sometimes the last thing you would like to do is put together a whole meal for yourself and your family. Once in a while you only want to pay a visit to the drive through while you are on your way home and end the day. There is simply no 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”. This is because most well-known fast food restaurants around are trying to “healthy up” their selections. Here’s how it’s possible to eat healthfully when you’re at a fast food restaurant.

Choose your drive through according to whether it has more healthy options available. Arby’s for example, is void of burgers. Instead, the selections consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, while no stranger to the hamburger, additionally includes plenty of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every little thing is McDonalds featuring its deep fried chicken parts and also other terribly unhealthy items.

Logic states that that one the easiest way to stay healthy is to sidestep the drive through and never eat fast food. While, in most cases, this is a good plan, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Occasionally, allowing someone else cook dinner is just what you require. There isn’t any reason to feel guilty about visiting the drive through when you make healthy decisions!

We hope you got insight 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 that.

The ingredients needed to make Potato Chick-Pea Curry W/Garlic Roasted Cauliflower - Serve W/Basmati Rice & Cha:

1. Provide Potato Chick-Pea Curry
2. Prepare 4 tbsp Trinidadian curry
3. Take 1 tsp ground turmeric
4. Provide 1 tsp ground cumin
5. Take 1 1/2 tsp salt
6. Take 1/2 cup cilantro
7. Get 540 ml chick-peas
8. Provide 6 medium white potatoes
9. Get 2 cup cauliflower
10. Provide 2 medium yellow onions
11. Provide 2 Jalapeño peppers seeded
12. Use 1/2 cup coconut milk
13. Prepare 3 garlic cloves pressed
14. Get 6 tbsp coconut oil
15. You need 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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