Cauliflower Rice and Vegetable Curry
Cauliflower Rice and Vegetable Curry offers a lighter twist on the classic rice and curry combination. The cauliflower rice serves as a nutritious and low-carb base for the flavorful and aromatic vegetable curry. The blend of spices, coconut milk, and a variety of vegetables creates a harmonious balance of tastes and textures.
INGREDIENTS
For Cauliflower Rice:
- 1 medium cauliflower head, florets separated
- 2 tablespoons olive oil
- Salt and pepper to taste
For Vegetable Curry:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/4 teaspoon red chili powder (adjust to taste)
- 1 cup diced mixed vegetables (carrots, bell peppers, peas, etc.)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt to taste
- Fresh cilantro leaves for garnish
INSTRUCTIONS
Cauliflower Rice:
Place the cauliflower florets in a food processor and pulse until they resemble rice-sized pieces.
Heat olive oil in a large skillet over medium heat.
Add the cauliflower rice to the skillet and cook for about 5-7 minutes, stirring occasionally, until the rice is tender. Season with salt and pepper.
Remove the cauliflower rice from the skillet and set aside.
Vegetable Curry:
In the same skillet, heat vegetable oil over medium heat.
Add chopped onion, minced garlic, and minced ginger. Sauté until the onion becomes translucent.
Stir in ground cumin, ground coriander, turmeric powder, paprika, and red chili powder. Cook for another minute to release the flavors.
Add the diced mixed vegetables to the skillet and cook for a few minutes until they start to soften.
Pour in the diced tomatoes (with their juice) and coconut milk. Stir to combine.
Let the curry simmer for about 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.
Season the curry with salt to taste.
Assembling the Dish:
Divide the Cauliflower Rice among serving plates.
Ladle the Vegetable Curry over the Cauliflower Rice.
Garnish with fresh cilantro leaves for added freshness and color.
TIPS
Customize the curry by adding your favorite vegetables and adjusting the level of spiciness.
For added protein, you can include cooked chickpeas, tofu, or paneer in the curry.
Serve the Cauliflower Rice and Vegetable Curry with naan bread or as a standalone dish.
NUTRITION VALUE
- Calories: Approximately 200-250 kcal
- Protein: About 5-7g
- Carbohydrates: Around 15-20g
- Fat: Approximately 10-12g
