My Curried Cauliflower Rice Bowl is a simple and healthy dish that is bursting with flavour!
This recipe includes a special ingredient called Fenugreek. Fenugreek is a herb similar to clover from the Mediterranean, Southern Europe and Western Asia. In India, the leaves are used as a vegetable. In fact, the Fenugreek seeds smell and taste similar to maple syrup. Benefits of eating Fenugreek are lower blood sugar levels, boosting of testosterone and an increase in milk production in breastfeeding mothers. You can find Fenugreek powder in natural or spice section of your grocery store or find it here on Amazon.
Tossed together with a myriad of spices and vegetables, this dish packs a nutritional punch. The recipe below may look daunting but don’t let the full list of spices and vegetables scare you away, this recipe only takes 4 steps.
In a large skillet, saute your onions, garlic and ginger then add in your spices. Once you’re done, add in your broth, bring to a boil, and add your lentils. Finally, once your lentils have almost cooked, add in your vegetables and cook until tender-crisp. This is a hearty dish that can be substituted with other vegetables found in your fridge. Instead of cauliflower, try zucchini or mushrooms.
Scroll below for the full list of ingredients and instructions to making my Curried Cauliflower Rice Bowl. If you like this dish, you may also like my recipes for Vegan Moroccan Chickpea Tajine, Vegan African Peanut & Sweet Potato Stew, and my Spicy Tofu Buddha Bowl.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintCurried Cauliflower Rice Bowl
My Curried Cauliflower Rice Bowl is a simple and healthy dish that is bursting with flavour, including a special ingredient called Fenugreek.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 1x
- Category: Rice Bowl
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 1/2 white onion, finely diced
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6 cloves garlic, finely diced
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2 tbsp fresh grated ginger
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2 tbsp light vegetable oil
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1 tsp fenugreek powder (buy it here)
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1 tsp turmeric
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2 tsp cumin
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½ tsp cinnamon
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½ tsp paprika
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2 tsp of salt
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½ -1 tsp of cayenne pepper (optional)
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1 cup of dry green lentils
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1 head of cauliflower (about 4 cups)
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2 cups of peas
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2 cups of pureed tomato
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6 cups of vegetable stock or water
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Fresh lime and cilantro or parsley to garnish
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Serve with brown or basmati rice
Instructions
- In a large skillet over medium heat, sauté the onion, garlic and ginger with the oil until soft, about 3 minutes. Add the fenugreek, turmeric, cumin, cinnamon, paprika and stir fry for another 1 minute.
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Add broth or water and whisk unit incorporated. Bring to a boil. Add the lentils and simmer for about 20-30 minutes stirring occasionally. Test the lentils periodically for doneness. Add more water or broth if necessary.
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When the lentil is almost done add the cauliflower, peas and tomatoes. There should be enough liquid left in the pan to boil/steam the cauliflower so add more liquid if necessary. Cover and simmer for 5-10 minutes or until cauliflower is tender-crisp. Stir to combine.
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Season with 1 tspn of salt or salt to taste and a squeeze of lime juice. Top with cilantro or parsley.
