Cauliflower Rice Curry

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By FoodfaithfitnessJan 19, 2024Jump to Recipe

Indian cuisine gets the low-carb treatment with this Cauliflower Rice Curry recipe—Garam Masala and coconut milk make for a velvet-smooth and spicy dish.

Cauliflower Rice Curry featured image above

Cauliflower rice has taken over my recipe collection (i.e., the FFF site)!

You just don’t realize how often you turn to rice as a side dish or as the base for certain cuisines. I would do so reluctantly because, as I became more and more carb-aware, the more I resented serving the white grain to my family who seemed less concerned than I about the carb intake that threatened our very existence!

Okay, maybe I’m being a bit dramatic. But I’m not being dramatic when I say that cauliflower rice has been a game changer. Since discovering it, I have revisited ALL my rice dishes and found that, not only is it a healthy alternative to traditional rice, cauliflower rice is delicious. It’s also easy to make and takes no time to cook.

The latest recipe to get the cauli-makeover is this Indian Curry, which is flavored with garam masala (more on that later), as well as coconut milk, mint, almonds, ginger, and yellow pepper. After making it, the only question you’ll have is whether to serve this as a side so that others can enjoy or have an entire bowl all to yourself!

Is Cauliflower Rice Curry Healthy?

Yes, it’s very healthy. To start, cauliflower rice is a low-carb alternative to traditional white rice. It contains many nutrients, including a wide range of minerals and vitamins, while the rest of the ingredients each have their own health benefits. Even the coconut milk, though calorically dense, contains healthy fats, so it’s good news pretty much across the board. Because the cauliflower rice curry is suitable for vegetarian, vegan, low-carb, keto, paleo, and gluten-free diets, I frequently turn to it when expecting a large number of guests whose individual dietary restrictions may not align.

What is in Garam Masala?

Garam masala isn’t just one thing; in fact, it’s a mixture of things (spices, to be specific). Those without an Indian-English dictionary might be interested to know that “garam masala” translates to “warm spice blend,” which is appropriate given that’s exactly what we get, thanks to the spices to compose it. We’re talking a combination of cinnamon, cardamom, cloves, cumin coriander, black pepper, nutmeg, and bay leaves. If the spice begins with the letter C, there’s a good chance it’s in there. I’ve made up a batch so I always have it on hand. You should do the same so the next time you’re making curry (hey, you’re making one now!), lentils, stews, or roasted vegetables, just sprinkle this mix on near the end of the process to preserve its flavor.

How Should I Make My Cauliflower Rice?

Don’t worry. I’ve got you covered. There are in fact several ways you can make cauliflower rice. It really depends on the tools and small appliances you’ve got at your disposal. The easiest is through the use of a food processor. If you don’t have one, the next best thing is a regular blender. For both methods, be sure to pulse your cauliflower, don’t blend it. If neither appliance is housed in your kitchen, or if you’re making dinner during a power outage, you can either use a regular grater (the kind you’d use for cheese) or grab your favorite chef’s knife and cutting board and get choppin’ until the desired consistency has been achieved. For more on how to make cauliflower rice check out this article out.

INGREDIENTS

1 tbsp coconut oil
2 cloves garlic, crushed
2 tbsp fresh ginger finely grated
1 yellow pepper, deseeded and diced
1 tbsp garam masala
1 tsp ground turmeric
1 cup baby spinach
2 tbsp almonds, halved
½ lime juice
½ cup coconut milk
½ tsp salt
1 small bunch cilantro
1 small bunch mint

INSTRUCTIONS

Sauté

Melt the coconut oil in a skillet over MED-HIGH heat. Add the onion, garlic, ginger, and the diced peppers. Saute for 5 minutes, until the onion is softened.

Fry

Add the spices, salt, and the cauliflower rice. Fry for 5 minutes.

Simmer

Pour in the coconut milk, squeeze in the lime, and toss in the spinach. Stir then let simmer until most of the liquid has cooked away but it is still creamy.

Garnish

Top with the almonds, cilantro leaves, and the mint.

DEVOUR!

Tips & Tricks to Making a Perfect Cauliflower Rice Curry

For a satisfying crunch, be sure to dry out your cauliflower rice as much as possible. That residual moisture might make it soggy and you don’t want that.
When shopping for cauliflower, look for blemish-free florets that are tightly packed. The leaves should be a deep green and not wilting.
Crush, grate, and deseed your ingredients ahead of time to make life easier come cooking time.
Want some REALLY creamy? Use cream of coconut instead of coconut milk.
If time is an issue, I won’t think less of you if you buy pre-riced cauliflower, which should be available at your local grocery store.
The heat from the yellow pepper comes from the seed and white membrane; leave them intact if you wanna feel the burn.

Cauliflower Rice Curry featured image below

FAQs

why is my cauliflower rice mushy?

A few things to watch out for: pulse your rice, don’t blend it. Pulsing allows you to keep a closer eye on its consistency. Using a paper towel, press the rice to rid it of excess moisture. Last, consider baking it or frying it on low heat to dry it out and crisp it up.

do i need to bake the rice first?

Following on from the question above, you don’t NEED to bake the rice first. But doing so will dry it out and crisp it up, which may be the consistency you’re going for.

is making cauliflower rice cheaper than buying it pre-riced?

Yep. Buying one head of cauliflower will be cheaper than paying for the convenience of having it done for you. So the question is, what’s more valuable: time or money? Doing the rice yourself should also taste fresher but, given all the spices being added to it, you may not notice a difference.

could i use frozen spinach?

You could thaw it out, press it, then add it near the end of the cooking process but I recommend sticking with fresh spinach. The taste and consistency would change were you to switch to the frozen variety. Plus, this is one instance where using fresh is actually more convenient than using frozen.

which other garnishes should i try?

Aside from the almonds, cilantro leaves, and the mint, you could try lime zest, sesame seeds, Greek yogurt, grated coconut, chopped green onions, a drizzle of coconut milk, or even another sprinkle of garam masala. Lots of options.

Other Cauliflower Rice Recipes To Try

Mushroom Cauliflower Rice: Fluffy, crispy cauliflower rice with tender mushrooms, kale, and celery for an added crunch.

Herbed Cauliflower Rice: Simple yet elegant, this low-carb rice alternative blends vivacious herbs and sweet pomegranate.

Green Cauliflower Rice: Eat your greens despite using a white vegetable by mixing jalapeno, green onions, and cilantro.

Mexican Cauliflower Rice: A perfect side (or ingredient in your tacos) for Mexi Night! A low-carb dish with a spicy kick.

How To Store Cauliflower Rice Curry

Let the cauliflower rice curry cool completely then store it in an airtight container in the fridge for up to 3 days. Letting it cool is an important step; storing it while still warm will create steam inside the container and turn your rice to mush. To reheat, you can either warm it in the microwave or on the stove. You might find the taste has diminished in the interim, so have some lime juice or spices on hand and add at will. You can also freeze cauliflower rice in an airtight container for up to 3 months. Just let it thaw in the fridge overnight then warm it up as described above.

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