Description
A delicious and healthy spiced basmati rice dish served with roasted cauliflower, chickpeas, and a yogurt sauce.
Ingredients
Scale
- 1 cup basmati rice
- 1 ½ cups water
- 1 cinnamon stick
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ cup raisins or dried currants
- ½ head cauliflower, cut into florets
- 1 can chickpeas, drained, rinsed, patted dry
- 1 onion, sliced
- 2–3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon cracked black pepper
- ½ teaspoon brown sugar, optional
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup plain yogurt or coconut yogurt
- 1 cup Italian parsley or cilantro
- 1 garlic clove, grated
- 1 teaspoon coriander or cumin
- ½ teaspoon paprika or smoked paprika
- ¼ teaspoon salt
- 3 cups baby spinach
- ½–¾ cup pomegranate seeds
- ¼ cup toasted slivered almonds
Instructions
- Preheat oven to 425F.
- In a medium pot, place water, spices and salt to boil. Rinse the rice, drain it, and add it to boiling water. Cover, lower heat to simmer. White basmati rice will take 20 mins and brown rice will take 40 mins.
- Cut cauliflower and onion and place them along with drained chickpeas, on a parchment lined sheet-pan. Drizzle all with olive oil. Mix together the spice blend in a small bowl and sprinkle with the spice blend. Give things a little toss.
- Roast in the oven for 20-25 minutes. Check, toss, and cook for 5 more minutes if necessary.
- Mix yogurt sauce ingredients together in a medium bowl. If you want it thinner, add a splash of water or olive oil to achieve desired consistency.
- Divide rice among bowls. Top with a handful of baby spinach. Add warm roasted cauliflower, onions, and chickpeas. Top with a drizzle of yogurt sauce, fresh pomegranate seeds, and almonds.
Notes
- White basmati rice cooks in 20 minutes, brown basmati rice takes 40 minutes as per package directions.
- Feel free to cook the whole cauliflower and use leftovers for lunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: roast, boil
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg