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Dinner recipe

Roasted Cauliflower Chickpea Curry Rice with Lime

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Vegan curry rice bowls with roasted cauliflower, chickpeas, spinach, coconut tomato sauce, coriander, and lime.

Start planningStart cookingIngredients
40 min590 kcal4 base servingsDinnerVeganGluten FreeRice BowlsFamily Friendly
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Recipe and nutrition estimates

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

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

Serving tip: Roast half the chickpeas with the cauliflower for texture and simmer the rest into the sauce for body.

Roasted Cauliflower Chickpea Curry Rice with Lime plated and ready to serve.

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Ingredients

What you need

  • 1 cauliflower
  • 2 tins chickpeas
  • 300g basmati rice
  • 1 tin chopped tomatoes
  • 400ml light coconut milk
  • 120g baby spinach
  • 1 onion
  • 3 cloves garlic
  • 30g fresh ginger
  • 1 lime
  • 30g fresh coriander
  • 1 tbsp olive oil
  • 2 tsp mild curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp black pepper

You'll also need

large baking tray, wide saucepan, saucepan with lid, grater, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Roasted Cauliflower Chickpea Curry Rice with Lime cooking step 1: Prepare the curry.
    Step 1

    Prepare the curry

    Heat the oven to 220C/200C fan. Cut the cauliflower into small florets, drain and rinse the chickpeas, finely chop the onion, grate the garlic and ginger, chop the coriander, and zest and juice the lime.

    12 min
  2. Roasted Cauliflower Chickpea Curry Rice with Lime cooking step 2: Roast the cauliflower.
    Step 2

    Roast the cauliflower

    Toss the cauliflower and half the chickpeas on a large baking tray with 2 teaspoons olive oil, 1 teaspoon mild curry powder, a pinch of salt, and black pepper. Roast for 16 to 18 minutes until golden at the edges.

    18 min
  3. Roasted Cauliflower Chickpea Curry Rice with Lime cooking step 3: Cook the rice.
    Step 3

    Cook the rice

    Rinse the basmati rice, then simmer it with 600ml water and a pinch of salt for 10 minutes. Turn off the heat and leave covered for 8 minutes.

    18 min
  4. Roasted Cauliflower Chickpea Curry Rice with Lime cooking step 4: Build the sauce.
    Step 4

    Build the sauce

    Heat the remaining 1 teaspoon olive oil in a wide saucepan over a medium heat. Cook the onion for 5 minutes, then stir in the garlic, ginger, remaining mild curry powder, ground cumin, turmeric, and black pepper for 1 minute.

    7 min
  5. Roasted Cauliflower Chickpea Curry Rice with Lime cooking step 5: Simmer the chickpeas.
    Step 5

    Simmer the chickpeas

    Add the chopped tomatoes, light coconut milk, remaining chickpeas, and 150ml water. Simmer for 10 to 12 minutes until the sauce thickens and the chickpeas are hot.

    12 min
  6. Roasted Cauliflower Chickpea Curry Rice with Lime cooking step 6: Add spinach and lime.
    Step 6

    Add spinach and lime

    Fold in the baby spinach, half the coriander, lime zest, and 1 tablespoon lime juice for 2 minutes until the spinach wilts but stays green.

    2 min
  7. Roasted Cauliflower Chickpea Curry Rice with Lime cooking step 7: Serve over rice.
    Step 7

    Serve over rice

    Spoon the rice into bowls, top with the coconut chickpea curry and roasted cauliflower, then finish with the remaining coriander and extra lime juice.

    4 min