Indian-Spiced Risotto

Name: Indian-Spiced Risotto
Cuisine: Indian
Ingredients: ½ teaspoon salt; ¼ teaspoon ground turmeric; 1½ cups vegetable broth, plus more if needed; ⅛ teaspoon cayenne pepper; ½ cup fresh or thawed frozen peas; 1 (13-ounce) can unsweetened coconut milk, plus more if needed; ½ cup fresh or thawed frozen peas; 1 tablespoon vegetable oil or ¼ cup water; 1 tablespoon vegetable oil or ¼ cup water; 1 large onion, thinly sliced; 2 garlic cloves, minced; 2 teaspoons minced fresh ginger; ¾ cup uncooked basmati rice; 3 cups small cauliflower florets; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; ¾ teaspoon ground coriander; ¾ teaspoon ground cumin; ¼ teaspoon ground cinnamon or cardamom; ¼ teaspoon ground cinnamon or cardamom

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Chickpeas, cauliflower, and rice, a favorite Indian combination, are featured in this spicy risotto-type mélange. Other vegetables, such as broccoli or cabbage, may be added or substituted to suit your personal taste.

Ingredients

1 tablespoon vegetable oil or ¼ cup water
1 large onion

Asia
India
Main course
Vegan
Gluten-free

Method

Heat the oil or water in a large skillet over medium heat. Add the onion, garlic, and ginger, and cook until the onion is soft and lightly browned, about 7 minutes. Add the rice, cauliflower, chickpeas, and spices. Add the broth and bring to a boil. Reduce the heat to a simmer, stir in the coconut milk, cover, and simmer until the vegetables and rice are tender and the l