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Curried Rice with Cauliflower, Bell Pepper, and Green Onions

Curried Rice with Cauliflower, Bell Pepper, and Green Onions


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Ingredients

  • 1/4 cup (1/2 stick) butter
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 1/4 teaspoons curry powder
  • 1/2 teaspoon grated lemon peel
  • 2 cups small cauliflower florets
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped green onions
  • 1 1/2 cups long-grain white rice
  • 1 cup frozen peas, thawed

Recipe Preparation

  • Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.

Recipe by Joyce Litz of Albuquerque NMReviews Section

Thai Green Curry with Cauliflower

As I was making my menu for the week, I realized just how crazy busy my week actually was. There is not even 1 night free, which isn’t unusual anymore. Instead of freaking out, I remembered that I prayed for all of this. The healthy kids, a wonderful husband, a job, a church we love, friends, etc. Each of those bring much happiness, and much busyness. There are athletic practices, music practices, church group, fundraiser dinners, church and even a Bieber concert thrown in there this week.

Instead of feeling defeated before the week has really begun, I go back to my menu and start trying to figure it out. I need to make dinners that are delicious, healthy, plant-based & easy. Keyword here, EASY!

I know I’m not the only one with busy nights, in fact, many of my friends and those I coach are constantly telling me how they eat out most nights and just can’t find the time to make a good “home-cooked” meal. But trust me, but with a little planning, you can make a good-for-you meal just as quickly as it’d take you to drive somewhere and grabbing something to go. And just in case you need a little extra help, here’s my downloadable Weekly Menu Planner to make dinners a little easier for you.

As for a recipe, well I have that too! Whether you have had Thai food or not, this Thai Green Curry with Cauliflower will take you on a little culinary adventure and is a perfect start to your meal planning. This is a wonderfully, rich & creamy dish, with just enough heat to make you smile. Best of all, it’s so, so easy to make and takes less than 30 minutes!

I’ve seen other recipes like this (at restaurants) that use shrimp, but I find that cauliflower is an amazing substitute for shrimp. Speaking of shrimp, back in the day, I use to love shrimp cocktail, but with my son’s food allergies and my choosing to go vegan, I tried using raw cauliflower instead of shrimp, and realized it tastes even better dipped in cocktail sauce then cold shrimp. You’ll have to try it one day!

Anyways, back to this recipe.

Remember when I said a little planning goes a long way? So does a little prepping. If you can make a batch of rice at the beginning of the week, or even just start a batch in your rice cooker when you get up in the morning, you’ll find that dinners come together a whole lot quicker. A nice big pot of Jasmine rice was already waiting for me, so all I needed to do was make the sauce (don’t forget to rinse, rinse, rinse, your rice to get all the starches off before you start cooking….you’ll know to stop rinsing when the water looks clear).

Grab your pot (or wok) and melt your coconut oil. Blend in the green curry paste then toss in your red pepper strips, chopped onions and cauliflower. Cook this down for a few minutes until everything starts to soften.

Now, we’re going to make this nice and creamy by adding in the creamy coconut milk! I used So Delicious Culinary Milk because it’s my favorite, but realized that I wanted to make it a little more saucy, so I ended up adding about another ¼ C of Unsweetened Coconut Milk and made my daughter extra happy.

Keep stirring, because you don’t want this to burn, then toss in your baby spinach. Stir to incorporate it all in together and “ta-da”, you just made your own, home-cooked Thai dinner from scratch in about 10 minutes. Just plate your rice, top with sauce and veggies and if you really want to add another layer of flavor, squeeze some fresh lime juice on top…..YUM.


Crispy Chicken and Curried Cauliflower Rice

Hear that? That is the sound of me jumping on the cauliflower rice band wagon. That’s right. I’ve been sucked into the recent trend. I don’t usually get sucked into food trends. Sure I like kale, but I’m not eating it for breakfast, lunch and dinner. Love quinoa too but never in a I’m going to make everything out of quinoa way. Then along came cauliflower rice.

I’ve been hearing a lot about cauliflower this and cauliflower that. I haven’t tried the alfredo. I haven’t tried the pizza crust either. Neither one really appealed to me. Not that they didn’t sound good. I just like my alfredo with loads of cream and cheese and I like my pizza crust all kinds of doughy. But then I saw a few pins on Pinterest for cauliflower rice.

Now that is something I could totally get behind because I actually could see how cauliflower could be used as a substitute for rice.

The best part is that cauliflower rice is so easy to make. Simply cut out the core, cut the cauliflower into florets and pulse in the food processor a couple of times until it’s the size of rice. Easy peasy done.

I also kinda liked that it was a sneaky way to get Kellan to eat more vegetables. I figured the best way to do that was to cook it with his favorite: crispy chicken and curry.

It worked out so well guys. The whole family loved it. The cauliflower and curry worked so well together and the crispy chicken on top added the right amount of crunch .

I can’t wait to try other recipes using cauliflower rice. I’m thinking a fried “rice” next! Happy Monday!


Curried Cauliflower Soup

  • Author: Cookie and Kate
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 bowls 1 x
  • Category: Soup
  • Method: Roasted and stovetop
  • Cuisine: Thai

Creamy, vegan cauliflower soup made with coconut milk and spiced with Thai curry paste. This healthy, comforting soup recipe is perfect for chilly days.

Ingredients

  • 1 large head of cauliflower, broken into small florets, stems chopped
  • Up to 4 tablespoons melted coconut oil or olive oil, divided
  • 1 medium yellow onion, diced
  • 2 to 3 tablespoons Thai red curry paste* (depending on preferred spice level, I love spicy so I’d use 3!)
  • ½ teaspoon lemon zest
  • ½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**
  • 1 ½ cups vegetable broth or stock
  • 1 can (14 ounces) light coconut milk
  • ½ teaspoon sugar
  • 1 to 3 teaspoons rice vinegar
  • Salt and freshly ground black pepper
  • ¼ cup chopped green onions or chives
  • 1 tablespoon chopped fresh basil
  • Thinly sliced jalapeño, Serrano or birds-eye peppers (optional, not shown)

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
  2. In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
  3. Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
  4. Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don’t ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)
  5. Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).

Notes

Adapted from The Southern Vegetarian Cookbook.
*Thai red curry paste: I used Thai Kitchen’s red curry paste for this soup, which is vegetarian (some other Thai curry pastes contain shrimp). It’s pretty readily available in grocery stores these days and shouldn’t cost more than a few dollars. Look for it in the Asian food section, near the coconut milk.
**Wine is optional: If you want to skip the wine, just proceed to the next step (add the cauliflower and so forth).
Storage suggestions: This soup, like most other soups, will keep well for about 4 days in the refrigerator. It should also freeze and defrost well, since it’s dairy-free!

▸ Nutrition Information

Disclaimer: This post is sponsored by Earlywood Designs. Opinions are my own, always.


Turmeric Rice with Cauliflower

While the world is scrambling for more and more recipes to use turmeric in their diet, for Indians, this spice has always been integral to our kitchens since ancient times. To be precise, there are reports of turmeric being harvested in the Harappan civilisation in 3000 BC, which makes it over a 5000 years old. Fascinating, right?

An Indian kitchen without turmeric is like one without salt, quite impossible to function. We are lucky to be partaking this extremely potent anti-oxidant spice right from our weaning foods days in our khichdi.

I do consciously make an effort to consume more of turmeric because of its immense healing and protective powers. Since many of these antioxidants (cucurmin, especially) are fat soluble, mixing a teaspoon of organic ground turmeric with some full fat milk or some coconut oil and gulping it down does wonders for our wellbeing. This is the whole principle behind adding turmeric to ghee or oil while cooking so that the active ingredient gets carried in the fat added to the dish, into the body, not to mention imparting a uniform golden hue to the whole dish. I do hope you follow this one rule while consuming turmeric, for best possible absorption.

The recipe I’m sharing today is a hearty rice dish redolent with the golden colour imparted by turmeric with chunks of cauliflower florets. I love adding a garnish of some instant fresh turmeric pickle, which is nothing but peeled and finely diced turmeric marinated in lemon juice and salt. This instant turmeric pickle is ready to consume in just 1-2 hours. Make this in small quantities and consume immediately, whenever you have the luxury of fresh turmeric.


Cauliflower Rice Biryani

I took inspiration from traditional biryani to make this lighter cauliflower rice biryani. Curried cauliflower rice, veggies, and Indian flavors make this nutritious and flavorful recipe a winner!

Normally, vegetable biryani is a richly spiced layered dish of rice, spices, veggies, and a creamy element like yogurt. Often it is baked as a casserole.

My love for cauliflower rice runs deep, and plus it’s been a few weeks since my last cauliflower recipe! So I thought with the summer months coming up I’d make a lighter and faster twist on biryani. I substituted finely chopped cauliflower for the rice and converted it into a stovetop dish. Ready in around 30 minutes and made with what will be pantry ingredients for many of you.

This Indian cauliflower rice biryani would be perfect served with a nice bowl of coconut chickpea curry or another vegetarian entree or side.

For a paleo cauliflower biryani, all you need to do is omit the green peas and choose paleo-friendly veggies. I would recommend adding some roasted cashews or something else for a little more heft to replace the peas. Otherwise, this biryani without rice is already grain-free, gluten-free, free of added sugar, and soy-free.

I hope you enjoy this spiced cauliflower “rice” dish, and if you share it on Instagram, please tag me with @yupitsvegan so that I can see!


Recipe Summary

  • 1 ½ tablespoons vegetable oil
  • 1 teaspoon black mustard seed
  • 5 cloves garlic, minced
  • 1 green chile pepper, chopped
  • 1 sprig fresh curry leaves
  • 1 teaspoon cumin seed
  • ½ teaspoon asafoetida powder (Optional)
  • 3 small tomatoes, finely chopped
  • 1 tablespoon water, or as needed (Optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper, or more to taste
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 large potato, peeled and diced
  • 1 large green bell pepper, chopped
  • 1 tablespoon lemon juice
  • salt to taste
  • ¼ cup chopped cilantro leaves, for garnish

Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.

Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture stir.

Mix potato, bell pepper, lemon juice, and salt into tomato mixture bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.


  • 1/4 cup salted butter
  • 1 tbsp grated fresh ginger
  • 1 1/4 tsp curry powder
  • 1/2 tsp grated lemon peel
  • 2 cups small cauliflower florets
  • 1 1/2 cups long grain rice
  • 1/2 cup diced red bell pepper
  • 1/2 cup sliced green onions
  • 3/4 tsp salt
  • 2 cups water
  • 1 cup frozen peas, thawed
  1. Melt butter in a large saucepan over medium heat. Add ginger, curry powder and lemon peel sauté until fragrant, about 30 seconds.
  2. Stir in cauliflower, rice, red pepper, onions and salt. Cook, stirring, for 1 minute.
  3. Add water bring to a boil. Reduce heat cover and simmer over low heat for 17 - 20 minutes or until rice is tender and liquid is absorbed.
  4. Remove from heat and stir in peas. Cover and let stand for 2 minutes.

408 calories, 12.4 g fat, 8.4 g protein, 65.6 g carbohydrate, 4.5 g fibre, 586 mg sodium


Curried Brown Rice and Veggie Salad with Toasted Cashews

Green edamame, red pepper, orange carrots, purple cabbage, and crunchy cashews, tossed with savory tamari dressing and Indian curry rice–this salad hits a home run in the healthy, vegan and gluten free departments!

Above and beyond pre-mixed blends, this curry is from scratch. For maximum flavor, garlic and fresh ginger, mustard seeds, cumin seeds, and ground turmeric are sautéed in coconut oil first. The spices, along with a fragrant cinnamon stick, are then cooked into the rice.

Edamame and cashews for a measure of protein, gorgeous nutritious confetti vegetables for crunch, and chopped dates for a bit of sweet, all tied together with an aromatic tamari and toasted sesame oil vinaigrette. This curried brown rice and veggie salad has everything you want in a vegetable-rice salad!

Curried Brown Rice and Veggie Salad notes:

  • Make ahead: Cook the rice, mix the dressing, and prep the veggies earlier in the day or the day before. For maximum crunch, toss everything together closer to serving time.
  • No edamame? Substitute (thawed) frozen peas. with its rich distinctive taste is often used as a flavor accent in Asian dishes. You’ll want to try my Sesame Shiitake Vinaigrette with Asian radish salad. You’ll also love the toasted sesame oil essence in Hot and Sour Miso Soup. I buy the 5-ounce bottle because I might take 3 months to use it.
  • Gluten-free: Check the label to make sure your tamari is fermented soybeans, no part wheat.
  • This salad is one of the reasons I keep yellow mustard seeds in my spice cabinet. I also use them in Red Lentil Salad, and as an essential spice for the Pickled Red Onions in this Fennel and Orange Salad.
  • Adapted from May All Be Fed: Diet for a New World.

About brown rice:

  • Nutritious high-fiber brown rice has a light tan color, nutlike flavor and chewy texture. All brown rice, regular, basmati, or jasmine, takes longer to cook than white rice—sometimes it feels like an eternity. I usually buy basmati brown rice from the bulk bins at our natural food store, though the other day, searching Amazon, I saw that Trader Joe’s sells a quick-cooking (15-minute) basmati brown rice. Interesting. I didn’t use the quick-cooking for this recipe but I’ll be trying it the next time I make this curried rice and veggie salad.

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Korma Turmeric Rice Veggie Power Bowl (Vegan, Gluten-Free)


(1 votes, average: 5.00 out of 5)
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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1 x
  • Diet: Vegan

Description

Get an amazing, flavorful, plant-based (vegan) grain bowl on the table with only 10 minutes of your time and one sheet pan, including a few veggies—cauliflower, bell pepper, sweet potatoes, red onions, canned chickpeas—and Maya Kaimal products.

Ingredients

  • 1 small head cauliflower, broken into florets
  • 1 medium green bell pepper, sliced
  • 1 medium red onion, sliced
  • 1 small sweet potato, peeled, cubed
  • 1 15-ounce can chickpeas, rinsed, drained
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 1/2 teaspoon seasoning salt (optional)
  • 1 12.5 ounce jar Maya Kaimal Coconut Korma sauce
  • 2 8.5-ounce packages Maya Kaimal Surekha Rice, Turmeric + Cumin

Instructions

  1. Preheat oven to 375 F.
  2. Arrange cauliflower, bell pepper slices, red onion slices, sweet potato cubes, and chickpeas on a baking sheet.
  3. Drizzle with olive oil and lemon juice evenly. Sprinkle with seasoning salt, evenly.
  4. Place in top rack of oven and roast veggies for about 35-40 minutes, until golden brown and tender.
  5. While veggies are roasting, open jar of Maya Kaimal Coconut Korma sauce, cover with a microwave safe dish (to avoid splattering) and microwave for about 2 minutes, until hot.
  6. Tear the package of Maya Kaimal Surekha Rice, Turmeric + Cumin about 2 inches to vent, and microwave (according to package directions) for about 2 minutes, until warm.
  7. To serve: Place 1 cup hot Maya Kaimal Surekha Rice, Turmeric + Cumin in the bottom of each bowl (makes 4 bowls). Divide the cauliflower, bell pepper slices, red onion slices, sweet potato cubes, and chickpeas among each bowl (one-fourth per bowl), arranging on top of each bowl. Spoon over about 1/3 cup sauce over each bowl. Serve immediately!

Notes

This is a great meal prep idea, as you can assemble four bowls and enjoy them during the week.