Curried Rice with Cauliflower and Peas
Transform your dinner routine with this vibrant and flavorful Curried Rice with Cauliflower and Peas! Packed with aromatic spices like curry powder, turmeric, and cumin, this one-pot dish combines fluffy basmati rice, tender cauliflower florets, and sweet peas, all simmered in a creamy coconut milk and vegetable broth base. Perfect for busy weeknights, this recipe comes together effortlessly in under 45 minutes and is both vegetarian and dairy-free. Garnished with fresh cilantro and a squeeze of tangy lemon, it’s a hearty, wholesome dish that’s as satisfying as it is easy to make. Serve it as a main course or a side dish, and let its warm, comforting flavors transport you.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Cauliflower florets
- 1 cup Frozen peas
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 tablespoon Fresh ginger
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 cup Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
- 4 Lemon wedges
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
Chop the onion finely, mince the garlic, and grate the ginger. Set aside.
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic, ginger, curry powder, turmeric, and cumin. Cook for another 1-2 minutes, stirring frequently, until the spices are fragrant.
Add the cauliflower florets to the pot and stir to coat them in the spice mixture. Cook for 3-4 minutes.
Pour in the coconut milk and vegetable broth. Stir well to combine and bring to a simmer.
Add the rinsed basmati rice, salt, and black pepper to the pot. Stir, then cover with a lid and reduce the heat to low.
Cook for 15-18 minutes, or until the rice is tender and the liquid has been fully absorbed.
Stir in the frozen peas, cover again, and cook for an additional 2-3 minutes to heat the peas through.
Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
Garnish the curried rice with chopped fresh cilantro. Serve hot with lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 39.1 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2138 mg | 45% | |
*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.
