Place cut potatoes in a large saucepan and cover with water.

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

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

Heat 2 tablespoons of oil in a large saucepan at medium heat and then pour in your slurry mixture.

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.

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.

Serve over gluten free basmati rice with 3 cilantro leafs for garnish