Dinner recipe

Roasted Cauliflower Chickpea Curry Rice with Lime

Name: Roasted Cauliflower Chickpea Curry Rice with Lime
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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

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

Start cooking Ingredients

40 min590 kcal4 base servingsDinnerVeganGluten FreeRice BowlsFamily 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: 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.

Image: Shop Sorted generated asset

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

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
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
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
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
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
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
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

Recipe

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Cooking steps and ingredient details are being prepared.

Dinner recipe

Roasted Cauliflower Chickpea Curry Rice with Lime

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

Start cooking Ingredients

40 min590 kcal4 base servingsDinnerVeganGluten FreeRice BowlsFamily 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: 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.

Image: Shop Sorted generated asset

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

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
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
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
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
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
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
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

Roasted Cauliflower Chickpea Curry Rice with Lime

What you need

You'll also need

Step by step

Prepare the curry

Roast the cauliflower

Cook the rice

Build the sauce

Simmer the chickpeas

Add spinach and lime

Serve over rice

Related recipes for the week

Coconut Black Bean Sweet Potato Stew with Lime Rice

Coconut Chickpea Courgette Rice Bowls with Lime

Creamy Coconut Chickpea Spinach Curry with Lime and Coriander

Loading the recipe.

Roasted Cauliflower Chickpea Curry Rice with Lime

What you need

You'll also need

Step by step

Prepare the curry

Roast the cauliflower

Cook the rice

Build the sauce

Simmer the chickpeas

Add spinach and lime

Serve over rice

Related recipes for the week

Coconut Black Bean Sweet Potato Stew with Lime Rice

Coconut Chickpea Courgette Rice Bowls with Lime

Creamy Coconut Chickpea Spinach Curry with Lime and Coriander