Rich-tasting curry powder gives a small amount of cream big flavor. Chickpeas add fiber and protein.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (4)

44 Ratings
  • 5 star values: 22
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/18/2015
Great recipe. I also added 1/2 teaspoon of garam masala and thought it was a nice addition. I used long-grain brown rice instead of white rice and cooked it for 30 minutes. It was crunchy so I added about a 1/2 cup of water and baked again for 10 minutes. Next time I'll just add this amount to the original cooking liquid. I also think that next time I won't brown the cauliflower--when it came out, it was almost mushy in texture (thanks to the extra time I let it bake). Overall GREAT recipe!!
Rating: Unrated
10/03/2014
Martha you need to make a one pot vegetarian cookbook. I want to buy the book but i don't like to eat animals.
Rating: Unrated
02/21/2012
I only used 2 tsp of curry powder because I wanted to share this with my 1 year old. Surprisingly delicious. Will make again.
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Rating: Unrated
11/14/2011
Easy and delicious. I added a lot more spices to prevent it from being bland. 1 tsp of each: garam masala, cinnamon, corriander, tumeric, and paprika. Also used brown rice and cooked it for 30 mins.