Curried Cauliflower Over Fragrant East Indian Basmati Rice
Indulge in the vibrant flavors of Curried Cauliflower Over Fragrant East Indian Basmati Rice, a delightful plant-based dish that's as comforting as it is aromatic. This recipe features tender cauliflower florets simmered in a creamy, spiced coconut curry sauce infused with layers of curry powder, turmeric, and cumin. The curry is perfectly paired with fluffy, fragrant basmati rice, delicately seasoned with cardamom pods, cinnamon, and cloves for a true East Indian flair. With the optional garnish of fresh cilantro, this wholesome meal balances bold, earthy spices with subtle sweetness. Perfect for weeknight dinners or a flavorful vegetarian feast, this dish offers an explosion of taste while being naturally gluten-free and rich in nutrients. Serve it warm and savor the symphony of spice and aroma in every bite!
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Recipe Information
Ingredients
- 1 medium head (about 4 cups florets) Cauliflower
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 1 tablespoon, minced Fresh ginger
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 14 ounces (1 can) Diced tomatoes
- 1 cup (unsweetened) Coconut milk
- 1 cup Vegetable broth
- 1.5 cups Basmati rice
- 3 cups Water
- 4 Cardamom pods
- 1 Cinnamon stick
- 4 Whole cloves
- 1 Bay leaf
- 0.25 cup, chopped (optional garnish) Fresh cilantro
- to taste Salt
- to taste Black pepper
Instructions
Trim and divide the cauliflower into bite-sized florets and set aside.
Rinse the basmati rice in cold water several times until the water runs clear, then drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet or heavy-bottomed pot over medium heat. Add the chopped onion and sauté until softened and golden, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant.
Add the curry powder, turmeric, and cumin to the onion mixture, stirring to coat and lightly toast the spices, about 30 seconds.
Stir in the diced tomatoes, coconut milk, and vegetable broth. Bring the mixture to a simmer.
Add the cauliflower florets to the skillet and stir to coat them evenly in the sauce. Lower the heat, cover, and cook for 15–20 minutes, or until the cauliflower is tender but not mushy. Season with salt and black pepper to taste.
While the cauliflower cooks, prepare the fragrant basmati rice. In a medium saucepan, add the rinsed rice, water, cardamom pods, cinnamon stick, cloves, and bay leaf.
Bring the rice to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, remove the cardamom pods, cinnamon stick, cloves, and bay leaf. Fluff the rice with a fork and season with a pinch of salt to taste.
To serve, spoon a portion of basmati rice onto a plate or bowl and top with the curried cauliflower. Garnish with fresh chopped cilantro, if desired.
Serve warm and enjoy your aromatic and satisfying meal!
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3389 mg | 147% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 47.9 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3933 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
