Dinner recipe

Creamy Coconut Chickpea Cauliflower Rice with Lime and Coriander

Name: Creamy Coconut Chickpea Cauliflower Rice with Lime and Coriander
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 300g basmati rice; 2 tins chickpeas; 1 cauliflower; 1 tin coconut milk; 120g baby spinach; 1 onion; 3 cloves garlic; 30g fresh ginger; 2 tbsp mild curry powder; 1 tsp ground cumin; 2 lime; 20g coriander; 1 tbsp olive oil

A mild coconut chickpea and cauliflower curry with spinach, lime, coriander, and fluffy basmati rice.

Start cooking Ingredients

40 min620 kcal4 base servingsDinnerPlant BasedFamily FriendlyBudget Friendly

Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chickpeas, cauliflower, coconut milk, basmati rice

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Cut the cauliflower small so it cooks quickly and stays easy to spoon over rice.

Creamy Coconut Chickpea Cauliflower Rice plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

300g basmati rice
2 tins chickpeas
1 cauliflower
1 tin coconut milk
120g baby spinach
1 onion
3 cloves garlic
30g fresh ginger
2 tbsp mild curry powder
1 tsp ground cumin
2 lime
20g coriander
1 tbsp olive oil

You'll also need

large saucepan with lid, lidded rice pan, sieve, box grater, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prep the curry
Cut the cauliflower into small florets, finely chop the onion, grate the garlic and ginger, drain the chickpeas, chop the coriander, and cut the limes into wedges.
12 min
Step 2
Cook the rice
Rinse the rice, then cook in a lidded pan with 600ml water and a pinch of salt for 10 minutes. Turn off the heat and leave covered for 10 minutes.
20 min
Step 3
Start the sauce
Heat the olive oil in a large saucepan over a medium heat. Cook the onion for 5 minutes until softened, then stir in the garlic, ginger, curry powder, and cumin for 1 minute.
6 min
Step 4
Simmer the cauliflower
Pour in the coconut milk and 250ml water. Add the cauliflower and chickpeas, season lightly, cover, and simmer for 12-14 minutes until the cauliflower is soft with a little bite.
14 min
Step 5
Wilt the spinach
Stir in the spinach for 2 minutes until just wilted. Squeeze in juice from one lime and taste for salt, pepper, and extra lime.
3 min
Step 6
Serve over rice
Fluff the rice with a fork. Spoon it into bowls, top with the coconut chickpea cauliflower curry, and finish with coriander and lime wedges.
4 min

Recipe

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Dinner recipe

Creamy Coconut Chickpea Cauliflower Rice with Lime and Coriander

A mild coconut chickpea and cauliflower curry with spinach, lime, coriander, and fluffy basmati rice.

Start cooking Ingredients

40 min620 kcal4 base servingsDinnerPlant BasedFamily FriendlyBudget Friendly

Allergy and dietary checks

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chickpeas, cauliflower, coconut milk, basmati rice

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Cut the cauliflower small so it cooks quickly and stays easy to spoon over rice.

Image: Shop Sorted generated asset

Ingredients

What you need

300g basmati rice
2 tins chickpeas
1 cauliflower
1 tin coconut milk
120g baby spinach
1 onion
3 cloves garlic
30g fresh ginger
2 tbsp mild curry powder
1 tsp ground cumin
2 lime
20g coriander
1 tbsp olive oil

You'll also need

large saucepan with lid, lidded rice pan, sieve, box grater, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prep the curry
Cut the cauliflower into small florets, finely chop the onion, grate the garlic and ginger, drain the chickpeas, chop the coriander, and cut the limes into wedges.
12 min
Step 2
Cook the rice
Rinse the rice, then cook in a lidded pan with 600ml water and a pinch of salt for 10 minutes. Turn off the heat and leave covered for 10 minutes.
20 min
Step 3
Start the sauce
Heat the olive oil in a large saucepan over a medium heat. Cook the onion for 5 minutes until softened, then stir in the garlic, ginger, curry powder, and cumin for 1 minute.
6 min
Step 4
Simmer the cauliflower
Pour in the coconut milk and 250ml water. Add the cauliflower and chickpeas, season lightly, cover, and simmer for 12-14 minutes until the cauliflower is soft with a little bite.
14 min
Step 5
Wilt the spinach
Stir in the spinach for 2 minutes until just wilted. Squeeze in juice from one lime and taste for salt, pepper, and extra lime.
3 min
Step 6
Serve over rice
Fluff the rice with a fork. Spoon it into bowls, top with the coconut chickpea cauliflower curry, and finish with coriander and lime wedges.
4 min

Creamy Coconut Chickpea Cauliflower Rice with Lime and Coriander

What you need

You'll also need

Step by step

Prep the curry

Cook the rice

Start the sauce

Simmer the cauliflower

Wilt the spinach

Serve over rice

Related recipes for the week

Smoky Lentil Mushroom Tomato Rice with Parsley

Fragrant Red Lentil Squash Dal Rice with Lime and Coriander

Smoky Aubergine Chickpea Tomato Rice with Lemon

Loading the recipe.

Creamy Coconut Chickpea Cauliflower Rice with Lime and Coriander

What you need

You'll also need

Step by step

Prep the curry

Cook the rice

Start the sauce

Simmer the cauliflower

Wilt the spinach

Serve over rice

Related recipes for the week

Smoky Lentil Mushroom Tomato Rice with Parsley

Fragrant Red Lentil Squash Dal Rice with Lime and Coriander

Smoky Aubergine Chickpea Tomato Rice with Lemon