Curried Cauliflower over Fragrant East Indian Basmati Rice
Cauliflower is a versatile vegetable that is rich in vitamins, minerals, and fiber. It is often used as a substitute for starchy grains in low-carb and gluten-free diets.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Ingredients
- 500 gram Cauliflower
- 2 cup Basmati Rice
- 1 medium Onion
- 2 teaspoon Garlic Cloves
- 1 teaspoon Ginger
- 2 medium Tomato
- 2 teaspoon Curry Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- 1.5 teaspoon Garam Masala Powder
- 1 cup Coconut Milk
- 2 tablespoon Fresh Cilantro
- 1.5 teaspoon Salt
- 2 tablespoon Cooking Oil
- 3 cup Water
- 4 serving Lemon Wedges
Instructions
- Rinse the cauliflower florets and set aside. Cook the basmati rice according to package instructions and keep warm.
- Heat oil in a large pan over medium heat. Add chopped onion, garlic, and ginger. Sauté until golden brown.
- Add the cauliflower florets to the pan and stir well. Cook for 5 minutes.
- Add chopped tomatoes, curry powder, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
- Pour coconut milk and water into the pan. Stir well, cover, and simmer for about 15 minutes or until the cauliflower is tender.
- Stir in garam masala powder and fresh cilantro. Cook for another 1-2 minutes.
- Serve the curried cauliflower over fragrant East Indian basmati rice. Garnish with lemon wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 45g15%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.