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Roasted Cauliflower Chickpea Curry Rice with Lime
Vegan curry rice bowls with roasted cauliflower, chickpeas, spinach, coconut tomato sauce, coriander, and lime.
40 min590 kcal4 base servings
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.
Nutrition
Estimated nutrition per serving
590 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 590 kcal |
| Protein | 17g |
| Carbohydrate | 66.4g |
| of which sugars | 12g |
| Fat | 21g |
| of which saturates | 5.9g |
| Fibre | 10g |
| Salt | 1g |
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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.
Timer: 12 min