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CREAMY CURRY CAULIFLOWER WITH BASMATI RICE — A COZY, FLAVOR-PACKED MEAL

By Delicious Recipes!Posted on
CREAMY CURRY CAULIFLOWER WITH BASMATI RICE — A COZY, FLAVOR-PACKED MEAL

CREAMY CURRY CAULIFLOWER WITH BASMATI RICE — A COZY, FLAVOR-PACKED MEAL

A comforting, lightly spiced curry that highlights tender cauliflower florets swimming in a luscious coconut curry sauce, served over fragrant basmati rice. Perfect for a cozy lunch or dinner that’s both nourishing and delicious!

🕒 Prep Time: 15 min

🍳 Cook Time: 30 min
🍽️ Servings: 2-3

Ingredients

For the Cauliflower & Rice:

  • 1 medium cauliflower (about 450 g after trimming)
  • 120 g basmati rice

Curry Sauce:

  • 20 g butter (or oil, or coconut oil for vegan version)
  • 1 small onion (approx. 50 g)
  • 1/2 red bell pepper
  • 2 garlic cloves
  • 1/2 red chili pepper (optional for heat)
  • 1/4 tsp turmeric
  • 1 tsp curry powder (or garam masala)
  • 150 g cauliflower florets (from the trimmed cauliflower)
  • 100 ml coconut milk (well stirred before use)
  • 1 cup water
  • 2 tbsp lime juice
  • Salt and freshly ground black pepper

Instructions

  1. Break the cauliflower into florets. Reserve about 300 g of the larger, prettier florets (usually from the outer parts). Slice the rest (approx. 150 g) thinly to use in the curry sauce.
  2. Prepare the sauce ahead if you wish: In a blender, combine onion, bell pepper, garlic, and optional chili, adding a pinch of salt. Blend until you get a smooth paste.
  3. Heat butter in a wide pan with a lid (about 25 cm diameter). Add the blended vegetable paste and sauté over medium heat, stirring occasionally. The paste will caramelize and dry out—reduce heat to low and stir more frequently.
  4. When the paste looks dry, add turmeric and curry powder. Sauté for another 30 seconds to release aromas.
  5. Add the finely chopped cauliflower, water, and half of the coconut milk. Season lightly with salt. Cover and simmer for 15-20 minutes until the cauliflower softens.
  6. Blend the curry sauce until very smooth, then add the remaining coconut milk and blend again. Stir in lime juice and adjust salt to taste. You should have a creamy, bright orange sauce.
  7. To serve: bring a pot of salted water to boil. Add the reserved cauliflower florets and cook for 10-12 minutes until tender but still firm. Drain and sprinkle with a little salt.
  8. Cook the basmati rice according to package instructions. Drain well and season lightly with salt.
  9. Arrange the rice on a serving platter, top with the cauliflower florets, then pour over the creamy curry sauce. Garnish with fresh herbs like parsley or dill.

💡 Tips & Variations

  • For a heartier meal, serve the curry with rice mixed with cooked green lentils or alongside warm chapati bread.
  • Adjust the chili to your preferred spice level or omit for a milder flavor.
  • Use coconut oil and plant-based milk to make the dish fully vegan.
  • Adding a handful of toasted nuts (cashews or almonds) on top adds delightful crunch and richness.

🍽️ Perfect For

  • Cozy family lunches or dinners
  • Easy vegetarian/vegan meals with a flavor punch
  • Quick weeknight dinners packed with veggies