Krompir, leblebije i karfiol kari * Potato, cauliflower and chickpeas curry

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Još jedan divan kari, koji ćete brzo spremiti. Nedostatak mesa ovde se neće ni primetiti. Idealano za dan bez mesa


Sastojci


1 karfiol
1 kg krompira
3 Kašike neutralnog ulja za kuvanje
1 Kašika ghee, maslac ili kokosovo ulje
1kašičica kima, kumin
½ kašičičice korijandera u prahu
½ kašičice kurkume
½ kašike čili pahuljica
1 iseckan crni luk
1Kašika rendanog đumbira
3 čena usitnjenog belog luka
2 srednja paradajza , sitno isečenog
½  kašičice garam masala
½kašičice lišća od piskavica
2-3 male crvena ili zelene čili

1 konzerva leblebija, ocedjenih
2 šolje vode
1 kašičic soli soli
2 Kšike jogurta


za serviranje:
svež korijander
jogurt

Priprema

Isecite karfiol u komade od 2 ", a zatim izrezati krompir na kocke , U zagrejanom ulju na srednjoj temperaturi dinstamo krompir i karfiol dok ne omeksšaju, pa stavimo sa strane

Dodajte dodatni maslac ili kokosovo ulje. Na srednjoj temperaturi  uspemo :kumin, korijander, kurkuma, čili. Pržimo 1-2 minute, neprestano mešajući.

Dodajte  luk i nastavite dinstati dok porumeni . Umešajte đumbir i beli luk i dinstajte još jednu minutu.
Dodajte paradajy. Izmešajte , garam masala, piskavica i čili. Pržite  5 minuta, često mešajući.

Dodajte u karfiol, krompir i leblebiju, a zatimd dodajte vodu. Pokrijte i dinstajte 25-30 minuta dok se krompir i karfiol ne skuvaju.

Poslužite preko pirinča.
 Pospite svežim korijanderom i jogurtom.

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Potato, cauliflower and chickpeas curry

Very satisfying dish. You wonćt even know there is no meat.

Ingredients

• 1 head cauliflower
• 2 pounds potatoes (I prefer fingerlings, golden, red, or purple potatoes)
• 3 tablespoons neutral cooking oil
• 1 tablespoon ghee, butter, or coconut oil
• 1 teaspoon cumin
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon red chili powder (more or less to taste)
• 1 medium onion, minced
• 1 tablespoon minced ginger
• 3 cloves garlic, minced
• 2 medium tomatoes, diced or 1 14.5-ounce can diced tomatoes
• 3 tablespoons tahini, cashew butter, or sunflower seed butter
• ½ teaspoon garam masala
• ½ teaspoon ground fenugreek leaves
• 2-3 small red or green Bird's eye chilies
• 1 15-ounce can drained chickpeas
• 2 cups vegetable stock or water
• 1 teaspoon salt, more to taste
• 2 tablespoons cream or yogurt, optional
• for garnish:
• fresh cilantro
• yogurt or cream

Create

1. Chop cauliflower into 2" pieces. Scrub potatoes and cut into 1-inch cubes. Heat neutral oil in a large, heavy bottomed pan over medium-high heat. Sear cauliflower and potatoes until lightly browned. Remove from the pan and set aside.
2. Add in the additional butter or coconut oil. Over medium to medium-low heat, stir in the cumin, coriander, turmeric, chili powder. Cook for 1-2 minutes, stirring constantly.
3. Add in the onion and continue to cook until translucent. Stir in the ginger and garlic and cook for one more minute.
4. Add the tomatoes and bring to a simmer. Stir in the tahini, garam masala, fenugreek, and the whole chilies. Cook for 5 minutes, stirring frequently.
5. Add in the cauliflower, potatoes, and the chickpeas, and then stir in the water or stock. Cover and simmer for 25-30 minutes until the potatoes and cauliflower are cooked through. Stir in cream, if desired.
   
6. Serve over rice or with naan for soaking up some of the sauce. Garnish with fresh cilantro, radishes, and extra cream or yogurt.