• Ingredients: 31
  • Serves: 4

Curried rice with cauliflower, bell pepper, and green onions with butter, finely chopped peeled fresh ginger, curry powder, grated lemon peel, small cauliflower florets, diced red bell pepper, chopped green onions, long-grain white rice, water, salt, frozen peas, thawed.


For sauce

For veal

  • Special equipment: a well-seasoned ridged grill pan
  • Accompaniment:buttered noodles with chives

For duxelles

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds.

    For this step you will need

  2. Step 2 Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally.

    For this step you will need

  3. Step 3 Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.

    For this step you will need

Nutrition information

Calories 417 Carbohydrates 68 g (23%)
Fat 12 g (19%) Protein 8 g (17%)
Saturated Fat 7 g (37%) Sodium 499 mg (21%)
Polyunsaturated Fat 1 g Fiber 4 g (14%)
Monounsaturated Fat 3 g Cholesterol 31 mg (10%)