Are you tired of my curry recipes yet? Because I’m not! If given the choice to eat at one restaurant every day forever, it would definitely be our favorite Indian place. We eat curry so often that it can be challenging to not smell like curry constantly–considering I use natural deoderant. I’m basically a walking garlic clove. Indian food is so comforting and flavorful, I’ve had to spend years of research learning to recreate it. So this recipe is a combination of my classic fried rice and curry paste. My favorite curry paste brand is Patak’s, hands down, but you can make your own paste or use what you have around.
Here’s how you make it! You’ll chop up a head of cauliflower and roast it until lightly browned in some grapeseed oil. Then saute your kale until tender and green and squeeze in some lemon. Set this aside.
An essential ingredient of fried rice is day old rice. It has to sit overnight so it’s not too moist, and it will brown nicely. In the pan from your kale, saute your cilantro stems, onion, and ginger. Add the rice and flatten it out with your wooden spoon. Let it brown, stirring occasionally. Add some salt to taste and curry paste. Stir in the paste until the rice is coated. Then add in the kale, cauliflower and peas. Let it cook for a couple minutes until the peas are tender.
Add salt to taste if needed. Create a hole in the rice and crack an egg into it. Scramble the eggs with a wooden spoon. Let it cook through and then stir into the rice.
Sprinkle the cilantro leaves on top if desired and then serve. What’s your favorite way to make fried rice? See the full recipe below.
- 3 tbsp grapeseed oil
- 1 tbsp sesame oil
- 1 head of cauliflower, stems removed, cut into florets
- 1 bunch of kale, stems removed, chopped
- juice of half a lemon
- kosher salt
- 2 tbsp cilantro stems, diced finely
- 1 small yellow onion, diced
- 1 tbsp minced ginger
- 2 cups leftover cooked white rice
- 3 tbsp Indian curry paste (I like the brand Patak's)
- 1 cup peas
- 1 large egg
- Preheat the oven to 350 F.
- On a large baking sheet, add the cauliflower, drizzle with 1 tbsp of the grapeseed oil and toss. Sprinkle with salt. Bake for 20-25 minutes or until the cauliflower is slightly browned.
- In a large nonstick skillet over medium heat, add another tablespoon of grapeseed oil and add the kale. Saute until the kale is bright green and wilted. Remove to a plate. Squeeze lemon juice over the kale and sprinkle with salt. Set aside.
- In the same pan, add another tablespoon of grapeseed oil over medium high heat. Add the cilantro stems, ginger, and onion and saute until the onion is translucent. Add the rice and press down so the rice browns in the oil. Drizzle over the sesame oil. Add the curry paste and stir into the rice. Let the rice brown a bit more. Add some salt if needed to taste. Add the cauliflower, kale and peas. Let it cook for two minutes until peas are tender and cauliflower is warmed.
- Make a hole in the middle of the pan in the mixture. Crack an egg into the hole and scramble with a wooden spoon vigorously. Let it cook and once completely cooked, mix the egg into the rice. Serve hot.