This easy one pot Curry Rice recipe with cauliflower and chickpeas is rich, layered with texture, and beautiful from the curry. Vegetarian and gluten free. Serve for dinner as a side dish or a main meal!
If you love cauliflower like I do, definitely check out this mashed cauliflower and cauliflower soup!
Cauliflower is another one of those vegetables that people either love or hate, there’s no in between. The haters seem to think it has a weird smell. I imagine those same people feel similarly about Brussels sprouts, cabbage, and beet recipes. I strongly believe it’s simply because they’ve never had them prepared in a way which highlights their awesomeness – like this Curry Rice.
This curry rice recipe is as much about the rice and curry as it is about the cauliflower and chickpeas, all working harmoniously together. Rich flavor, different textures, and that gorgeous yellow-orange hue. For me, this is a meal in itself.
Curry Rice Recipe
Here’s the list of what you’ll need to make this:
- Cauliflower florets
- Sweet diced onion
- Uncooked basmati rice
- Canned Chickpeas
- Vegetable broth
- Heavy cream
- Vegetable oil
- Madras Curry powder
- Salt and pepper
- Fresh chopped parsley
How to Make Curry Rice
There are only a few steps to making this dish – and bonus, it’s all made in one pot! Here’s a brief summary (scroll down for the detailed printable.)
- In a Dutch oven, sauté cauliflower in a bit of oil to develop a brown crust. Transfer to a bowl and season with salt and pepper.
- Add more oil and the onion to pot; cook, stirring occasionally, until onion is soft.
- Add rice, curry powder, and chickpeas; season with salt and pepper. Cook, stirring constantly, until rice is coated.
- Add broth and cream and bring to a boil. Scatter charred cauliflower over the top (do not stir to combine.) Cover and place in the oven.
- Bake until rice is tender and liquid has absorbed. Let cool for a bit, then sprinkle with parsley and enjoy!
Curry Rice Notes
- Different curry powders can be mild or very hot and spicy. This recipe uses a mild curry blend, but you can make it spicier, if you prefer. I’ve used a bunch of different curry brands over the years and don’t really prefer one over another (McCormick, Rani, and Sun Brand are all good), but do make sure it’s Madras style.
- Basmati rice is ideal for this dish, because of its nutty aromatics and flavor, but jasmine rice would be an ok substitute, and regular long grained white rice if you’re really in a pinch. Avoid brown rice, wild rice, risotto rice, and quinoa for this particular recipe.
- The smell of curry powder is strong and your house might smell like an Indian restaurant afterward. If that’s not your thing, make sure you have your vent on while it simmers!
Watch it Being Made
What to Serve with Curry Rice
Curry cauliflower rice would go great with any of these dishes for a full meal:
Along side some warm naan would also be wonderful!
Other Rice Recipes We Love
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
{One Pot} Curry Rice with Cauliflower
Ingredients
- 4 teaspoons vegetable oil , divided
- 1 head cauliflower , cored and cut into 1 1/2-inch florets
- salt and pepper
- 1 medium sweet onion , diced
- 2 cups uncooked basmati rice
- 4 teaspoons madras curry powder
- 15 ounce can chickpeas , rinsed and drained
- 2 3/4 cups vegetable broth
- 1/2 cup heavy cream
- chopped parsley , optional
Instructions
- Preheat oven to 400 degrees F.
- In a Dutch oven or other heavy pot, heat 2 teaspoons of the oil over medium high. Add cauliflower and cook, without stirring for 1 minute, to allow a brown crust to develop. Then stir frequently to coat with the oil for another 1-2 minutes. Transfer to a bowl and season with salt and pepper.
- Add remaining 2 teaspoons of oil to the pot, along with the onion; cook, stirring occasionally , until onion is translucent, 3 minutes.
- Add in the rice, curry powder, and chickpeas; season with salt and pepper. Cook, stirring constantly, until rice is coated, about 2 minutes.
- Add broth and cream and bring to a boil. Scatter charred cauliflower over the top (do not stir to combine.) Cover and place in the oven.
- Bake until rice is tender and liquid is absorbed, 18-20 minutes. Let cool for 10 minutes before serving.
- Sprinkle with parsley and enjoy!
Video
Notes
Nutrition
Other Notes
Delicious. I just happened to have all the ingredients, except chickpeas . Added some diced carrots for a bit of colour. The whole family loved it. Leftovers for lunch!
I love this idea, I 2 questions will this be okay to eat with the Honey-Soy Chicken ? Would you kind of dish is the Honey-Soy chicken, and this Cauliflower Rice – Would you say Indian?
If you don’t mind i need the answer today, Cause i am making dinner :)
Hi Ashleigh – I personally, would not serve this cauliflower rice (which is Indian) with the honey-soy chicken (which is Asian). They have completely different flavors and would not compliment each other well.
This is a great recipe. I made a few alterations for my food preferences and it turned out great!
This looks so good! I’ve never made a curry before and I’d love to start with this recipe!
Mmmmmm. Trying this one!
Yay! Did you see the mushroom melt I posted earlier? I thought about you…although I have no idea whether you like mushrooms. I know most people either love them or hate them, no in between.
I always wish my house smelled like Indian food. I keep trying to get my roommate to force her (Indian) mom to come live with and cook for us…but she’d rather have her boyfriend stay over. And the two can’t coexist. Sigh.
I’ll just have to take matters into my own hands!
You probably aren’t going to believe this, but I’ve never had anything curry before. I can’t tell you why, I just never have. THIS seems like a good way to start…
WHAT WHAT WHAT??? Stephanie, you’re putting me on! Keep in mind there’s Thai curry and this Indian curry…very different. But both my best friends. You must try it sometime!
I’m always looking for yummy side dishes to pair with an ethnic meal. I’m bookmarking this one for sure – YUM!!
You always post dishes I want to make, and badly. =) I’ll be cooking this baby as soon as I replenish my dwindling supply of basmati rice.
You do too, Jenna. We definitely share the same palate.
Curry! Cauliflower! Ditto on what’s not to love. And I would close my vents. Love the fragrance of the spices!!
Yeah you made it! It was so delicious wasn’t it? You’re right…the house smelled amazing after I made this. You reminded me…I need to make it again!
Let’s see….first was Krysta…then me…now you….who can we get to make it next???? Melissa…do you like cauliflower??
I think she likes cauliflower…and is certainly looking for new sides. Holy jeeze, I loved this. I kept taking bite after bite out of the pan. One of those dishes. Sigh.