Curried Cauliflower over Fragrant East Indian Basmati Rice

May 25, 2023May 25, 20230 0
Curried Cauliflower over Fragrant East Indian Basmati Rice
in Entree

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons coconut oil or 2 tablespoons light olive oil
1 white onion , chopped
2 chopped tomatoes
1 chopped seeded fresh jalapeno pepper
2 tablespoons ginger-garlic paste ( or one tablespoon of each )
1/3 cup cashew pieces
2 teaspoons curry powder
1 1/2 teaspoons garam masala
1 teaspoon chili paste ( Sambal )
1 teaspoon unseasoned chili powder
1 1/4 teaspoons sea salt
1 teaspoon sugar
1 whole cauliflower ( trim from stalks , cut florets into 1-inch pieces )
3 tablespoons chopped cilantro
3 tablespoons flour
1 can coconut milk
1 cup milk
1 1/2 tablespoons plain yogurt
2 cups water
1/2 teaspoon salt
1 1 teaspoon ghee or 1 teaspoon olive oil
1 -2 pinch ground cardamom
1 -2 pinch ground cinnamon
1 -2 pinch ground coriander
1 -2 pinch ground cumin ( or whole cumin seed )
1 cup basmati rice
1/8 cup frozen peas

Nutrision Information

Servings Per Recipe
6
Calories
454
Sugar
7g
Fat
31g
Curried Cauliflower over Fragrant East Indian Basmati Rice is a flavorful and satisfying vegan dish that combines the fresh taste of vegetables with aromatic spices. Cauliflower is a cruciferous vegetable that offers a variety of health benefits, including improved digestion, healthy brain function, and cancer prevention. The combination of coconut milk, spices, and cauliflower gives this recipe a creamy, rich, and earthy flavor that can satisfy your taste buds and keep you full for hours. This recipe is a staple of Indian cuisine and a great alternative for vegetarians or people looking for a healthy and delicious meal.

Instructions

1.In a large non-stick pan, heat coconut oil over medium heat.
2.Add onion to the pan, cook until softened and golden brown.
3.Add chopped tomatoes and jalapeno pepper to the pan, stir well, and cook until the tomatoes break down and create a chunky sauce.
4.Add ginger-garlic paste, cashew pieces, curry powder, garam masala, chili paste, chili powder, salt, sugar, and cauliflower florets to the pan. Stir well and cook for about 2-3 minutes, allowing the flavors to combine and slightly toast the spices.
5.Stir in coconut milk, milk, and plain yogurt and let the curry simmer for 15-20 minutes, stirring occasionally to prevent burning.
6.While the curry is simmering, in a medium pot stir together basmati rice, water, salt, ghee or olive oil, ground cinnamon, coriander, cumin, and ground cardamom. Bring to a boil, then reduce to low and cook until the rice has absorbed all the liquid and the grains are tender.
7.Fluff the prepared rice with a fork and fold in the frozen peas.
8.Serve cauliflower curry over a bed of fragrant basmati rice, garnished with fresh cilantro leaves.

PROS

This recipe is vegan, gluten-free, and lactose-free.

The combination of cauliflower and spices gives this recipe a savory and delicious flavor.

It is easy to prepare and can be a perfect meal on a busy weeknight.

CONS

This recipe might be too spicy for some people because of the chili paste and powder, but you can adjust the amount according to your own taste.

It requires several spices, but they can easily be found in most grocery stores or online.

HEALTH & BENEFITS

This recipe is rich in dietary fibers, plant-based proteins, vitamins, and minerals, such as vitamin C, vitamin K, folate, potassium, and manganese.
The spices included in this recipe have anti-inflammatory, antioxidant, and antimicrobial properties.

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