The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Curried Cauliflower, Chickpea & Spinach Peanut Stew
This vegan curried stew is deliciously decadent, enriched with peanut butter and coconut milk, and stuffed with oven-roasted cauliflower. A coriander and cauliflower rice soaks up all that luscious curry sauce. The best part? One serving provides 4 of your 5 a day!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 15g creamed coconut (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 cauliflower (use a quarter)
- 80g brown rice (use half) (100% Brown Rice)
- 1 unwaxed lemon (use half)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 onion (use half)
- 2 garlic clove
- 40g baby spinach (use half)
- 3 tbsp korma paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
Nutritional Information
Calories: 597
Protein: 20g
Carbs: 59g
Fat: 23g
Ingredients
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 40g baby spinach
- 80g brown rice (100% Brown Rice)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 onion
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 garlic clove
- 15g creamed coconut
- 1 cauliflower
- 1 unwaxed lemon
- 230g chickpeas (Chickpeas, water, salt)
- 3 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
Nutritional Information
Calories: 610
Protein: 21g
Carbs: 61g
Fat: 23g
Curried Cauliflower, Chickpea & Spinach Peanut Stew
This vegan curried stew is deliciously decadent, enriched with peanut butter and coconut milk, and stuffed with oven-roasted cauliflower. A coriander and cauliflower rice soaks up all that luscious curry sauce. The best part? One serving provides 4 of your 5 a day!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a sieve, a medium frying pan & a measuring jug
Roast the cauliflower
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, remove the leaves and cut the cauliflower into florets
- Place the cauliflower onto the lined baking tray, then drizzle with 1 tsp oil and season with a pinch of salt and pepper
- Roast for 18-20 mins, until soft and golden
Combine the flavours
- Meanwhile, roughly dice the onion. Drain and rinse the chickpeas. Finely chop or crush the garlic
- Heat the medium frying pan with 1 tsp oil on medium heat (we used the 25cm HexClad Hybrid Pan). Once hot, add the onion and a pinch of salt and cook for 4-6 mins, until softened
- Stir in the garlic, curry powder, chickpeas and korma paste and cook for 2 mins
Simmer simmer
- Dissolve the creamed coconut, peanut butter and stock in the jug with 300ml boiling water (150ml for 1 person)
- Add the creamed coconut mixture and simmer for 4-6 mins, until the sauce has thickened slightly
Last bits
- Rinse the spinach
- Stir the spinach and roasted cauliflower into the sauce and cook for 1 min. Season with salt and pepper. Add a splash of water if it's too dry
- Quarter the lemon
Plate up
- Share the curried cauliflower stew between bowls and finish with a squeeze of lemon juice. Serve the remaining lemon wedges on the side
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