Cauliflower Curry Rice

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!

Curry Rice with Cauliflower

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 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.

What You’ll Need

Here’s the list of what you’ll need to make this curried rice.
(Scroll down to the recipe card below for details and measurements.)

• Cauliflower – A head of fresh cauliflower, cut into small florets.
• Onion – For aromatics and flavor.
• Vegetable oil – Used to sauté the veggies.
• Uncooked basmati rice – This type of rice is ideal for this dish with a wonderful nutty aroma and the perfect size grain. See notes below.
• Canned Chickpeas – These are a great source protein in this dish. Be sure to drain and rinse.
• Vegetable Broth and Heavy Cream – Instead of water, the rice cooks in veggie broth and cream, making the grains tender and absorbing amazing flavor.
• Madras Curry powder – Our star ingredient! Don’t substitute. See notes below.
• Salt and pepper – These simple seasonings add more flavor to the dish.
• Fresh chopped parsley – For flavor and a pop of color as garnish.

How to Make Curry Rice

There are only a few steps to making this curry rice recipe – and bonus, it’s all made in one pot!
(Scroll to the bottom for our easy printable recipe with the complete directions and don’t miss the video below.)

1. Sauté the veggies. 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.
2. Add rice, chickpeas, and seasonings. Add rice, chickpeas, and curry powder; season with salt and pepper. Cook, stirring constantly, until rice is coated.
3. Add liquids. Add broth and cream and bring to a boil. Scatter charred cauliflower over the top (do not stir to combine.)
4. Bake. Cover and place skillet in the oven. Bake at 400F until rice is tender and liquid has absorbed. Let cool for a bit, then sprinkle with parsley and enjoy!

Tips for Success

• 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!

Video: Curry Rice

Serving Suggestions

Honestly, we could enjoy this as a meal all on its own! But it’s awesome alongside some warm Naan and pairs well with Chicken Tikka Masala, Butter Chicken, Greek Yogurt Chicken, Beef Kofta, or Tandoori Chicken Wings.

Proper Storage

• Storing leftovers. Make sure rice is completely cooled and transfer to an airtight container. It will keep in the refrigerator for up to 3 days.
• Reheat. Simply reheat on the stovetop over low or in the microwave, stirring a few times until warmed through. Drizzle with a little bit of broth to help loosen up the grains.
• To Freeze. You can also freeze this rice for up to 2 months. Thaw in the fridge overnight.

More Rice Recipes To Try

• Mushroom Rice
• Rice Pilaf
• Cilantro Lime Rice
• Fried Rice

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 TikTok, Facebook, Instagram, Pinterest, and YouTube!

Cauliflower Curry Rice

5 from 6 Ratings

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!

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings: 6

Cook ModePrevent your screen from going dark

Ingredients

• 4 teaspoons vegetable oil , divided
• 1 head cauliflower , cored and cut into 1 1/2-inch florets
• salt and pepper , to taste
• 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

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.

Nutrition

Calories: 484kcal | Carbohydrates: 80g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 480mg | Potassium: 665mg | Fiber: 9g | Sugar: 9g | Vitamin A: 553IU | Vitamin C: 50mg | Calcium: 103mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Side Dish

Cuisine: Middle Eastern

Keyword: Curry Rice, Curry rice recipe

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