Best 2 One Pot Curried Cauliflower Rice Recipes

**One-Pot Curried Cauliflower Rice: A Flavorful and Wholesome Meal**

Craving a warm, comforting, and nutritious meal? Look no further than this delightful One-Pot Curried Cauliflower Rice. This easy-to-make dish combines the goodness of cauliflower rice, aromatic spices, and creamy coconut milk, resulting in a flavorful and satisfying meal. Perfect for busy weeknights or a quick and healthy lunch, this recipe offers a delicious twist on traditional rice dishes. Join us as we explore the culinary journey of this one-pot wonder, with three variations to cater to different dietary preferences and taste buds. Get ready to tantalize your palate with a wholesome and flavorful experience!

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ONE-POT CURRIED CAULIFLOWER

One-Pot Curried Cauliflower image

Make and share this One-Pot Curried Cauliflower recipe from Food.com.

Provided by Nicest of the damned

Categories Low Cholesterol

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 teaspoons vegetable oil
1 large head cauliflower, cored and cut into 1 1/2-inch pieces
coarse salt and pepper
1 medium yellow onion, diced small
2 cups basmati rice or 2 cups other long-grain white rice
4 teaspoons curry powder
1 (15 1/2 ounce) can chickpeas, rinsed and drained
2 3/4 cups low sodium chicken broth or 2 3/4 cups vegetable broth
1/2 cup heavy cream

Steps:

Preheat oven to 400 degrees. In a Dutch oven or other heavy pot, heat 2 teaspoons oil over medium-high. Add cauliflower and cook, stirring frequently, until browned in spots. Transfer to a plate and season with salt and pepper. Add 2 teaspoons oil and onion to pot; cook, stirring occasionally, until onion is translucent, 5 minutes. Add rice, curry powder, and chickpeas and season with salt and pepper. Cook, stirring constantly, until rice is coated, about 2 minutes. Add broth and cream and bring to a boil. Scatter cauliflower over top (do not stir to combine). Cover and bake until rice is tender and liquid is absorbed, 15 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 474.5, Fat 14.2, SaturatedFat 5.7, Cholesterol 27.2, Sodium 307.3, Carbohydrate 75.5, Fiber 8.9, Sugar 4.2, Protein 14.2

ONE-POT CHICKEN & CURRY RICE

One-pot chicken & curry rice image

Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side

Provided by Shivi Ramoutar

Categories Dinner

Time 1h

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil or ghee
2 large onions, finely sliced
4 large garlic cloves, crushed
thumb-sized piece of ginger, peeled and finely chopped
4 heaped tbsp mild curry paste
1 tsp turmeric
4 cardamom pods, bashed
1 cinnamon stick
4 small skinless chicken breasts or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks
250g basmati rice, rinsed
600ml chicken stock
200ml coconut milk
75g frozen peas
150g green beans, rimmed and halved
½ cauliflower (about 225g) broken into small florets
50g raisins or sultanas
coriander leaves, flaked almonds, plain yogurt and mango chutney, to serve

Steps:

Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

Tips

Choose the right cauliflower rice. Freshly riced cauliflower will yield the best results, but frozen cauliflower rice is a convenient option. If using frozen cauliflower rice, be sure to thaw it completely before cooking.
Don't overcrowd the pan. If you're using a small pan, cook the cauliflower rice in batches. Overcrowding the pan will prevent the rice from cooking evenly.
Season the cauliflower rice well. Curry powder, cumin, and garam masala are all common spices used in curried cauliflower rice. You can also add other spices, such as turmeric, paprika, or chili powder, to taste.
Use a variety of vegetables. This recipe calls for carrots, bell peppers, and peas, but you can use any vegetables you like. Some other good options include broccoli, zucchini, and corn.
Don't overcook the vegetables. The vegetables should be cooked until they are tender but still have a little bit of crunch.
Serve the curried cauliflower rice with your favorite toppings. Some popular toppings include cilantro, yogurt, and chutney.

Conclusion

Curried cauliflower rice is a delicious, healthy, and easy-to-make dish. It's a great way to use up leftover cauliflower, and it's also a good option for people who are following a low-carb or ketogenic diet. With its variety of flavors and textures, curried cauliflower rice is a dish that everyone will enjoy.