Roasted Cauliflower Red Curry Rice (Printer-friendly)
Roasted cauliflower and bell pepper in red curry coconut sauce served over fragrant jasmine rice.
# What You’ll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 large red bell pepper, sliced
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 cups baby spinach, optional
→ Rice
07 - 1 cup jasmine or basmati rice, rinsed
08 - 2 cups water
09 - 1/2 teaspoon salt
→ Curry Sauce
10 - 2 tablespoons red curry paste
11 - 1 can (13.5 ounces) coconut milk
12 - 1 tablespoon soy sauce or tamari
13 - 1 teaspoon ground turmeric
14 - 2 tablespoons olive oil, divided
15 - Juice of 1 lime
→ Garnish
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Toasted cashews or peanuts, optional
# How-To Guide:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss cauliflower florets and red bell pepper with 1 tablespoon olive oil, a pinch of salt, and ground turmeric. Arrange on the prepared baking sheet in a single layer. Roast for 25 to 30 minutes, turning once halfway, until browned and tender.
03 - Combine jasmine or basmati rice, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the rice is tender and water is absorbed. Remove from heat and fluff with a fork.
04 - In a large skillet or wok, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, then sauté for 2 to 3 minutes until fragrant and translucent.
05 - Add red curry paste to the skillet and stir for 1 minute. Pour in coconut milk and soy sauce, stirring well. Allow to simmer for 3 to 4 minutes until slightly thickened.
06 - Add roasted cauliflower and red bell pepper to the curry sauce. If using, stir in baby spinach until just wilted. Squeeze lime juice into the mixture and stir well.
07 - Spoon steamed rice onto plates and ladle the red curry with vegetables over the top. Garnish with chopped cilantro, lime wedges, and toasted cashews or peanuts if desired.
# Expert Advice:
01 -
- The way the cauliflower caramelizes in the oven makes you forget you're eating so many vegetables.
- Generous spoonfuls of aromatic curry sauce mean every bite feels like a little celebration.
02 -
- Once I tried to roast the cauliflower from frozen and ended up with soggy disappointment—always start with fresh.
- The curry paste really determines the whole dish; buying a better one was the single biggest upgrade I made after the first attempt.
03 -
- Letting the coconut milk simmer a minute longer thickens the sauce into a perfect, clingy consistency.
- Fluff the rice with a fork so it stays light and doesn't get mushy under the curry.