Cauliflower Curry Rice

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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!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Middle Eastern

Keyword: Curry Rice, Curry rice recipe

Servings:

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