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Indian Roasted Cauliflower Curry with Coconut Rice

Easy recipe for South Indian vegetarian dish with ginger, garlic and coriander
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

The Curry

  • 1 head cauliflower
  • 1 yellow onion diced
  • 1 14 oz. can coconut milk
  • 4 Tbsp. extra virgin olive oil divided
  • 3 Tbsp. fresh ginger minced
  • 6 cloves garlic minced
  • 1 serrano pepper sliced
  • 2 Tbsp. curry powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. coriander powder
  • 1 Tbsp. garam masala powder
  • 1 1/2 tsp. salt divided

The Coconut Rice

  • 2 cups uncooked Jasmine or basmati rice
  • 2 cups coconut milk
  • 3 cups vegetable broth
  • 4 tsp. sugar
  • 2 tsp. kosher salt

Instructions
 

  • Preheat oven 425 degrees. Cut the cauliflower into bite-sized florets. Arrange in a single layer on a large baking sheet.
  • In a small bowl, combine the turmeric, coriander, garam masala, curry powder and 1/2 tsp. of salt. Sprinkle evenly over the cauliflower. Drizzle with 2 Tbsp. of olive oil. Then, toss the cauliflower so that it is coated in the oil and spice blend. Roast for 25-30 minutes.
  • Heat the remaining 2 Tbsp. of olive oil in a heavy nonstick skillet over medium heat. Saute the onions, garlic, ginger, serrano peppers and 1 tsp. of salt until tender, about 5 minutes. Lower the heat, stir in the coconut milk and simmer over a low flame until smooth. Stir in the cauliflower and gently toss to coat.
  • Make the coconut rice: Bring coconut milk, broth, sugar and salt to a boil in a saucepan. Stir in the rice. Lower the heat and simmer, covered, 15-20 minutes, until liquid is absorbed, stirring occasionally. Fluff with a fork.
Keyword dinner, gluten free, low fat, vegetarian, healthy
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