Cauliflower curry with chickpeas and rice

I love curries.  All curries.  But as a vegetarian, it’s hard to find curry recipes that work with my diet.  So when I first started playing around with this recipe, I knew I found something special.

I had never been a big cauliflower fan until recently, and in this dish I can’t get enough.  It creates a substantial, hearty feel to the dish, while providing a ton of nutrition.

The combination of sweet (from the carrots and currants) and salty (from the cashews), mixed with the warm spices (from the curry and turmeric) to the cool silky texture (from the the coconut milk) of the sauce is addicting.  Each bite has so much flavor packed into it.

I love using basmati rice for this recipe, but you could really use any of your favorite rices. Regardless of what rice you use though, I would suggest “toasting” your rice before you cook it.  It’s a really simple step that brings out the unique flavor of your rice.  Start by adding the rice directly to the pot (without any liquid) with a tablespoon or two of olive oil.  Over medium/low heat, stir until the rice releases a nutty aroma.  It only takes a few minutes (be sure to keep any eye on it, the rice can “burn” quickly).  Then continue cooking the rice according to the directions.

Enjoy!

Cauliflower curry with chickpeas and rice
 
Prep time
Cook time
Total time
 
Cuisine: Main Entree
Serves: 3-4 servings
Ingredients
  • One head of cauliflower, broken up into small pieces
  • 3 tbsp of good olive oil
  • 3-4 shallots
  • ½ cup of garbanzo beans
  • ½ cup of cashews
  • 1 carrot, grated
  • 2 tbsp of curry powder
  • 1 tsp of turmeric
  • 1 cup of coconut milk
  • 2 limes
  • ¼ cup of currants
  • 3 green onions
  • 2-3 sprigs of mint, julienned (thin slices)
  • 1½ cups of already prepared basmati rice
  • Salt/peper to taste
Instructions
  1. In a saute pan, over medium heat, add 3 tbsp of olive oil. Add cauliflower pieces and shallots. Cook until nicely browned, about 5 minutes. Season with salt/pepper.
  2. Add garbanzo beans, cashews, grated carrot and spices. Toast for 30 seconds
  3. Add coconut milk, and the juice/zest of one lime. Stir and continue to cook for another minute to incorporate.
  4. Add currants, green onions, and mint. Stir to make sure all ingredients are incorporated.
  5. Spread prepared rice on top of curry mixture. Toss/stir to incorporate. Add additional lime juice, and any extra mint or green onions (depending on your taste level).
  6. Season with salt and pepper.
  7. Enjoy!

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