Cauliflower Curry with Rice
Fasting Recipes Vegetables Vegetable Dishes Gluten-Free Recipes Rice
It turned out great on the first try. If I had made a double portion, I would have had lunch for today secured. As it is, I sit and look at the photos and tell myself... I should have made more.
Ingredients
1 medium cauliflower (about 450g after cleaning)
120g basmati rice
Cauliflower Curry Sauce
20g butter (or oil; or coconut oil for vegan version)
1 small onion (about 50g)
1/2 red bell pepper
2 garlic cloves
1/2 red hot pepper (optional; if you want the sauce spicy)
1/4 teaspoon turmeric
1 teaspoon curry powder (or garam masala)
150g cauliflower (from the cauliflower above)
100ml coconut milk (mix well to homogenize before using)
1 cup water
2 tablespoons lime juice
salt, black pepper
Servings: 2-3
Calories: 875 cal total
How to prepare cauliflower curry with rice
- Break the cauliflower into florets. The large and beautiful ones (usually those on the outside) are kept separately, you should have about 300g. The rest (about 150g) is cut into thinner slices and will be used in the curry sauce.
- The sauce can be prepared ahead. Put the onion, peppers and garlic cut into pieces in a small blender or immersion blender container. Sprinkle with a little salt and blend until you get a paste.
- Melt the butter in a wide pan with a lid (about 25 cm). Add the vegetable paste from the blender and sauté over medium heat at first, stirring occasionally. The paste will caramelize, will look dry towards the end, at that point lower the heat and stir more often. When the paste no longer looks juicy in the pan, add the turmeric and curry powder and sauté for another 30 seconds.
- Add the finely chopped cauliflower, a cup of water and half of the coconut milk. Add a little salt, put the lid on and simmer for about 15-20 minutes (until the cauliflower is soft).
- Blend the sauce in a food processor or with an immersion blender until very smooth. Add the rest of the coconut milk and blend again. Add the lime juice and adjust salt. You'll get a very creamy orange sauce.
- When you want to serve the dish, bring a pot of salted water to a boil. When boiling, add the beautiful cauliflower florets. Let them boil for about 10-12 minutes, until the cauliflower is cooked but not soft. Remove the cauliflower with a spatula from the water and sprinkle a little salt on it. Pour the curry sauce over the cauliflower.
- Instead of the cauliflower, add the rice and boil according to the time on the package. When cooked, drain well and salt lightly.
- Place the rice on a platter and pour the cauliflower in curry sauce on top. Decorate with some greens (parsley, dill).
* other garnishes: rice mixed with cooked green lentils or chapati
