Cauliflower Curry Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant one-pot curry rice with cauliflower, chickpeas, and a touch of cream. Vegetarian, gluten-free, and full of warm spices, it works as a satisfying main course or hearty side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 teaspoons vegetable oil (, divided)
- 1 head cauliflower (, cored and cut into 1 1/2-inch florets)
- salt and pepper (, to taste)
- 1 medium sweet onion (, diced)
- 2 cups uncooked basmati rice
- 4 teaspoons madras curry powder
- 15 ounce can chickpeas (, rinsed and drained)
- 2 & 3/4 cups vegetable broth
- 1/2 cup heavy cream
- chopped parsley (, optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 712mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 409mg
- Calcium
- 77mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 712MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.