Prep Time: 20 Minutes
Cook Time: 65 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Spatula/Spoon
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
Ingredients
- Potatoes, Fresh, Peeled, Diced
- Cauliflower, Fresh
- Onions, Fresh, Diced
- Chickpeas, Canned-Drained
- Green Peas, Fresh or Frozen
- Ginger, Fresh, Minced
- Coconut Milk
- Curry Powder
- Salt
Method
- 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 1⁄2 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 1⁄2 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