Curried 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.
Find it online: https://susancooksvegan.com/curried-cauliflower-rice-bowl/