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Cauldron Cauliflower Curry with Red Rice

  • Author: Danielle Goldstein
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes

Ingredients

Scale
  • 2 cups chopped cauliflower florets (they should be bite sized)
  • 2 tablespoons peanut oil
  • 2 cups red rice
  • 3 cups water
  • 1/4 cup dried cranberries or raisins (optional)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger, or 1 teaspoon dried ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ to ½ teaspoon turmeric
  • ⅛ teaspoon cayenne, or to taste
  • 1 cup roma tomatoes, chopped (include their juice)
  • 1 cup coconut milk
  • Salt
  • freshly ground pepper
  • ½ pound green beans, chopped into 1 inch pieces (optional)
  • handful of fresh basil, washed and roughly chopped

Instructions

  1. Preheat your oven to 425 degrees, and toss the cauliflower in a little oil, salt, and pepper. Place on a rimmed baking sheet and roast until lightly browned and tender, about 25-30 minutes.
  2. Meanwhile, put your red rice in a 2-quart pot that has a tight fitting lid. Add the water, bring to a boil, then add a bit of salt and the dried cranberries or raisins (if you’ve got some on hand). Turn the heat down to a simmer, and simmer 30 minutes.
  3. Next, heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
  4. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
  5. Add green beans (optional) and roasted cauliflower to pan with tomatoes and continue to cook until green beans are crisp-tender, another 5-8 minutes. Adjust seasoning, and stir in the basil.
  6. When the rice is finished cooking, let it sit off the heat with the lid still on it for 10-20 minutes.
  7. Serve the curry with the red rice.

Notes

  • Not Included in Large Kitchen Box: Peanut OIl, Ginger, Cumin, Coriander, Turmeric, Cayenne, Salt, Pepper, dried cranberries or raisins (optional)
  • Not Included in Small Vegetarian Box: Peanut OIl, Ginger, Cumin, Coriander, Turmeric, Cayenne, Salt, Pepper, Green beans (optional), dried cranberries or raisins (optional)

Nutrition

  • Serving Size: 4