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Cauliflower Curry

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Cauliflower Curry

2.5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Cauliflower Curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 1.5 cups
Calories: 337kcal


  • 1 cup brown rice, raw
  • 1/4 medium onion
  • 2 medium carrot
  • 1 medium cauliflower
  • 1 tablespoon olive oil
  • 2 teaspoon curry powder
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 teaspoon ginger, ground
  • 1/4 teaspoon garam masala spice
  • 2 clove garlic
  • 2 cup vegetable broth
  • 6 ounce Greek yogurt, plain
  • 3/4 cup green peas, frozen
  • 1/2 cup cilantro
  • 1/2 cup cashews

Serve With

  • 4 medium orange


  • Cook rice as directed on package. Set aside covered.
  • Chop onion. Peel and dice carrots. Cut cauliflower into smaller, bite-sized pieces. Place cauliflower aside.
  • Heat oil in a large skillet over medium heat, then add onion and carrots.
  • Saute for 2 minutes. Stir in curry powder, salt, pepper, ginger, and garam masala. Mince garlic and add to the skillet. Cook for 1 minute, stirring.
  • Add cauliflower, stir together and cook for 5 minutes.
  • Add broth; bring to a simmer. Cover and allow to cook for 12 minutes or until cauliflower is tender. Remove from heat.
  • Place 1/2 cup liquid from skillet into a small bowl and whisk together with the yogurt. Add this and the peas to the skillet and mix to combine.
  • Place cauliflower mixture on top of rice. Sprinkle with fresh cilantro and cashews. Serve with orange wedges on the side.
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Calories: 337kcal | Carbohydrates: 56g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 586mg | Fiber: 10g | Sugar: 6g

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