Entrées

Vegetarian Curry

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Vegetarian Curry

Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course : Entree
Servings : 25 Portions
Calories : 210kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spatula
  • Spoon
  • Mixing Bowl or Pan
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 1 kg Potatoes fresh, peeled, diced
  • 1 kg Cauliflower fresh
  • 200 gm Onions fresh, dice
  • 300 gm Chickpeas canned, drained
  • 400 gm Green Peas fresh or frozen
  • 15 gm Ginger fresh, minced
  • 1 L Coconut Milk
  • 50 gm Curry Powder
  • 1 ½ tsp Salt

Instructions

  • Wash potatoes, cauliflower and green peas (if fresh). Peel onions and ginger. Diced potatoes and onions. Mince ginger. Shell green peas and make cauliflower into florets.
  • Transfer potatoes and cauliflower to separate ½ size- 2” deep production pans. Add a small amount of water to cook/blanch to each pan. Cover with plastic wrap and aluminum foil. Place pans in Multigen: potatoes for 25 minutes and cauliflower for 10 minutes.
  • Remove potatoes and cauliflower from Multigen, drain off access water and allow to cool. Mix all ingredients together in a bowl.
  • Transfer to ½ size- 2” deep production pans that have been prepared with nonstick spray (or coated with butter). Cover with plastic wrap and aluminum foil. Place pan in Multigen for 40 minutes.
  • Bulk: remove from Multigen and serve alone or with a side dish.
    Cold Plating: allow to cool and plate alone or with a side dish. Place on the hot side of the tray to retherm prior to service.
  • Serve hot.
  • Garnish: spoon of yogurt on top.
    Food Accompany: rice or side vegetable dish.

Notes