Roasted Cauliflower Curry with Rice
Roasted cauliflower and chickpeas simmer in a tomato-coconut curry, served with white rice, cilantro, and a cool yogurt drizzle.
By Moow Editorial ·
- Roast cauliflower before simmering so it keeps browned edges.
- Add yogurt only when serving.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 bowls
- Prep time: 18 minutes
- Cook time: 35 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 bowls.
- Calories: 530 kcal
- Protein: 24 g
- Carbohydrates: 81 g
- Fat: 14 g
- Sodium: 96 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 1 3/4 pounds (800 g) cauliflower florets
- 2 1/2 cups (400 g) cooked chickpeas without salt, drained
- 7/8 cup (160 g) dry long-grain white rice, rinsed
- 1 3/4 cups (420 g) water
- 2 cups (480 g) no-salt-added tomato sauce
- 1/2 cup (120 g) canned coconut milk
- 1 cup (240 g) plain nonfat Greek yogurt
- 1 packed cup (40 g) cilantro, chopped
- 1 tablespoon (14 g) olive oil
- 2 tablespoons (12 g) curry powder
- 3 cloves (9 g) garlic, grated
Directions
1. Heat the oven to 425°F (220°C). Toss the cauliflower with half the oil and half the curry powder and roast until browned, 22 to 25 minutes.
2. Combine the rice and water in a saucepan. Bring to a boil, cover, and simmer on low until tender, about 18 minutes; rest for 5 minutes.
3. Heat the remaining oil in a skillet and cook the garlic for 30 seconds. Add the tomato sauce, coconut milk, remaining curry powder, chickpeas, and roasted cauliflower and simmer for 5 minutes.
4. Divide the rice and curry among four bowls and finish with yogurt and cilantro.
Sources
Contains milk and coconut, a tree nut under U.S. labeling rules. Cool rice promptly, heat chickpeas until steaming, keep yogurt chilled, and refrigerate leftovers within 2 hours.