One Pot Curried Cauliflower Rice Recipes

ONE-POT CURRIED CAULIFLOWER RICE

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

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h

Number Of Ingredients 9

One-Pot Curried Cauliflower Rice image

Steps:

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.

Nutrition Facts : Calories 419 g, Fat 12 g, Fiber 7 g, Protein 12 g, SaturatedFat 5 g

Ingredients

4 teaspoons vegetable oil
1 large head cauliflower, cored and cut into 1 1/2-inch pieces
Coarse salt and ground pepper
1 medium yellow onion, diced small
2 cups basmati or other long-grain white rice
4 teaspoons curry powder
1 can (15.5 ounces) chickpeas, rinsed and drained
2 3/4 cups low-sodium chicken or vegetable broth
1/2 cup heavy cream

ONE-POT CHICKEN & CURRY RICE

Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side

Provided by Shivi Ramoutar

Categories Dinner

Time 1h

Number Of Ingredients 17

One-pot chicken & curry rice image

Steps:

Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

Ingredients

2 tbsp vegetable oil or ghee
2 large onions, finely sliced
4 large garlic cloves, crushed
thumb-sized piece of ginger, peeled and finely chopped
4 heaped tbsp mild curry paste
1 tsp turmeric
4 cardamom pods, bashed
1 cinnamon stick
4 small skinless chicken breasts or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks
250g basmati rice, rinsed
600ml chicken stock
200ml coconut milk
75g frozen peas
150g green beans, rimmed and halved
½ cauliflower (about 225g) broken into small florets
50g raisins or sultanas
coriander leaves, flaked almonds, plain yogurt and mango chutney, to serve

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To make the cauliflower rice, place chunks of cauliflower into your food processor and pulse with the blade until "rice" pieces are formed. You can see how here.
In a saucepan, place all the ingredients and mix. Cook on medium heat until the cauliflower rice has cooked and the stock has been absorbed or evaporated to ensure you don't end up with soggy "rice". Stir continuously, but gently

One Pot Curried Cauliflower Rice Recipes

ONE-POT CURRIED CAULIFLOWER RICE

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

ONE-POT CHICKEN & CURRY RICE

Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side

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