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    You are in: Home / Recipes / Curried Rice With Cauliflower and Peas Recipe
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    Curried Rice With Cauliflower and Peas

    Curried Rice With Cauliflower and Peas. Photo by Bergy

    1/3 Photos of Curried Rice With Cauliflower and Peas

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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    Cookin-jo's Note:

    A mildly spiced pilaf, this great side dish can be turned into a complete meal by adding leftover roast chicken or cooked chickpeas. Add an additional 1/2 tsp of curry powder if you like a stronger curry flavour.

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    Units: US | Metric


    1. 1
      Melt butter in large saucepan over medium heat.
    2. 2
      Add ginger, curry powder and lemon zest and stir for 30 seconds.
    3. 3
      Add cauliflower, peppers, onions, rice and salt; stir.
    4. 4
      Add water and bring to a boil; reduce heat and cover.
    5. 5
      Cook 15-18 minutes, until water is absorbed and rice is cooked through.
    6. 6
      Stir in peas and black pepper, cover and let sit for 5 minutes.

    Ratings & Reviews:

    • on November 20, 2013


      I chose this recipe when I discovered that I had run of lentils for the dish I intended to make:(. I had all the ingredients on hand except green onions. I used a leek instead - two would have been even better, I think. My red peppers were the roasted kind in a jar. The only other change I made was to use olive oil instead of butter. We have excellent olive oil here in Greece, and I generally prefer it for cooking. I followed the technique to a t The result was excellent! Both my adult children came home, and enjoyed it with the remains of a rotisserie chicken. As the poster said in the note, this is a mildly spiced curry, which suited my husband perfectly. The recipe (using a whole medium cauliflower) made enough for leftovers for lunch, which I appreciate. I may add a little cumin & garam masala to mine. Next time I may use basmati or jasmine rice instead of plain white, although it worked out well as is. Excellent healthy recipe!

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    • on August 31, 2009


      5 star all the way. Wonderful flavor. Because I am cutting back on fats I cooked the recipe differently - I would love the butter flavor but omitted it completely. I cooked the rice,drained it well and then mixed in the curry, ginger & lemon zest. I steamed the cauliflower for 3 minutes, chopped all the other veggies. I did this early in the day. 20 minutes before dinner I sprayed the skillet with "No Oil" added the spiced rice heated on low for 5 minutes, added the cauliflower, heated for an additional 5 minutes and finally added the peppers, peas & green onion continued heating for another 5 minutes - The dish was so tasty I didn't miss the butter. Thanks Jo for a repeat recipe

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    Nutritional Facts for Curried Rice With Cauliflower and Peas

    Serving Size: 1 (216 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 410.8
    Calories from Fat 110
    Total Fat 12.2 g
    Saturated Fat 7.4 g
    Cholesterol 30.5 mg
    Sodium 437.8 mg
    Total Carbohydrate 66.9 g
    Dietary Fiber 5.6 g
    Sugars 4.2 g
    Protein 8.2 g

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