Curried Cauliflower Fried Rice

Yet another culinary jewel from one of my favorite cookbooks, Love & Lemons. I think I have now made (and loved) every recipe in the ‘cauliflower’ section, and I have made this one twice. This one bowl meal has a pleasing explosion of flavors that I find myself craving often. I adore the flavors of coconut curry and I love that cauliflower is the star, as it is my favorite vegetable at the moment.

slightly adapted from: Love & Lemons
serves: 4

1 1/2 cups cooked basmati rice*
1 tablespoon coconut oil
2 medium shallots, chopped
2 to 3 cups cauliflower florets, crumbled into small pieces
1/3 cup roasted unsalted cashews
1/2 cup cooked chickpeas, drained and rinsed
1 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon (or to taste) red pepper flakes
1/4 cup chopped scallions
3/4 cup canned full-fat or light coconut milk
2 teaspoons fresh lime juice
1/4 cup currants (or dried cherries or golden raisins)
1/4 cup chopped mint
sea salt + freshly ground black pepper

cardamom yogurt sauce

1/2 cup Greek yogurt
juice of 1/2 lime
1/4 teaspoon ground cardamom
sea salt + freshly ground black pepper

Make the cardamom yogurt sauce:

In a small bowl, combined the yogurt, lime juice, cardamom, and a pinch of salt and pepper. Chill until ready to serve.

In a large skillet or wok, heat the coconut oil over medium heat. Add the shallots, cauliflower, and a few pinches of salt and pepper. Cook until the cauliflower is lightly browned, about 5 minutes. Add the cashews and chickpeas and cook until lightly browned, about 5 more minutes.

Add the curry powder, turmeric, red pepper flakes, and scallions. Stir and cook until the spices are fragrant, about 30 seconds. Reduce the heat and add 1/2 cup of the coconut milk. Then add the lime juice, currants, and another pinch of salt. Add the rice and stir to incorporate, breaking up any clumpy rice grains. Add the remaining 1/4 cup coconut milk and stir in the mint. Season to taste.

Serve with the cardamom yogurt sauce.

*Combine 1 cup rinsed basmati rice, 1 1/2 cups water and 1 teaspoon olive oil in a pot and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork. Makes 3 cups of cooked rice.

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