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



Ingredient Checklist


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.


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
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
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
I only used 2 tsp of curry powder because I wanted to share this with my 1 year old. Surprisingly delicious. Will make again.
Rating: Unrated
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.