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Dinner recipe

Creamy Coconut Chickpea Cauliflower Rice with Lime and Coriander

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

Start planningStart cookingIngredients
55 min700 kcal4 base servingsDinnerPlant BasedFamily FriendlyBudget Friendly
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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

Serving tip: Cool rice promptly in shallow portions, ideally within 1 hour, and refrigerate at 0–5°C. Use within 24 hours or an earlier ingredient use-by limit. Reheat only once until steaming hot throughout. Transport chilled with an ice pack. Larger households need separate complete batches; sequential batches add the stated cooking time, and preparation increases with the amount of food.

Creamy Coconut Chickpea Cauliflower Rice plated and ready to serve.

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Ingredients

What you need

  • 300g basmati rice
  • 480g chickpeas
  • 600g cauliflower
  • 1 × 400 ml 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
  • 15ml olive oil
  • 850ml water

You'll also need

knife and chopping board, measuring jug and scales, 3l rice saucepan with lid, 4l curry saucepan with lid

Method

Step by step

Up to 8 clear steps
  1. Creamy Coconut Chickpea Cauliflower Rice cooking step 1: Prep the curry.
    Step 1

    Prepare ingredients

    For more than four servings, first divide the displayed ingredient totals into separate sets of no more than four servings. Complete each set in its own equipment using its share of the displayed amounts. Cut cauliflower into 2.5cm florets and stem pieces no thicker than 1cm. Chop onion, grate peeled garlic and fresh ginger, drain and rinse chickpeas and chop coriander. Juice half the listed limes and cut the remainder into wedges.

  2. Creamy Coconut Chickpea Cauliflower Rice cooking step 2: Cook the rice.
    Step 2

    Cook and rest rice

    Put rinsed rice and 600ml of the measured water in a 3l saucepan. Bring to the boil, cover and simmer gently for 10–12 minutes until tender, following a longer packet time if needed. Rest covered off the heat for 3 minutes.

    12 min
  3. Creamy Coconut Chickpea Cauliflower Rice cooking step 3: Start the sauce.
    Step 3

    Start curry

    Heat all oil in a 4l saucepan. Cook onion over medium heat for 5–7 minutes until softened, then stir in all garlic, ginger, mild curry powder and cumin for 1 minute.

    6 min
  4. Creamy Coconut Chickpea Cauliflower Rice cooking step 4: Simmer the cauliflower.
    Step 4

    Simmer cauliflower until tender

    Add all coconut milk, the remaining 250ml water, cauliflower and chickpeas. Cover and simmer gently for 15–20 minutes, stirring occasionally, until cauliflower centres are knife-tender. Continue if needed; uncover briefly if the sauce needs thickening.

    20 min
  5. Creamy Coconut Chickpea Cauliflower Rice cooking step 5: Wilt the spinach.
    Step 5

    Wilt spinach

    Stir in all washed spinach for 2 minutes until wilted, then add all reserved lime juice.

    2 min
  6. Creamy Coconut Chickpea Cauliflower Rice cooking step 6: Serve over rice.
    Step 6

    Serve

    Divide all rice and curry between the servings in this batch, add all coriander and serve the reserved lime wedges alongside.