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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
40 min620 kcal4 base servingsDinnerPlant BasedFamily FriendlyBudget Friendly
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Recipe and nutrition estimates

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

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

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.

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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
  1. Creamy Coconut Chickpea Cauliflower Rice cooking step 1: Prep the curry.
    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
  2. Creamy Coconut Chickpea Cauliflower Rice cooking step 2: Cook the rice.
    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
  3. Creamy Coconut Chickpea Cauliflower Rice cooking step 3: Start the sauce.
    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
  4. Creamy Coconut Chickpea Cauliflower Rice cooking step 4: Simmer the cauliflower.
    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
  5. Creamy Coconut Chickpea Cauliflower Rice cooking step 5: Wilt the spinach.
    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
  6. Creamy Coconut Chickpea Cauliflower Rice cooking step 6: Serve over rice.
    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