Easy Chickpea & Cauliflower Curry with Black Rice

Serving size

1 person 2 people 4 people

Ingredients

230g wholegrain black rice (use half)

(whole grain black rice, water, rice oil, salt)
80g baby spinach (use half)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp Sri Lankan spice blend (use half)

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
1 handful of fresh coriander (use half)
2 tsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
2 tbsp tomato purée (use half)
40g creamed coconut (use half)
1 cauliflower (use half)
230g chickpeas (use half)

(Chickpeas, water, salt)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	141Kcal	687Kcal
	591kJ	2874kJ
Fat	6.4g	31g
of which saturates	3.0g	14g
Carbohydrates	13g	63g
of which sugars	2.2g	11g
Protein	4.2g	20g
Salt	0.39g	1.9g
Fibre	4.0g	19g

Ingredients

4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp Sri Lankan spice blend

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
1 cauliflower
40g creamed coconut
2 tbsp tomato purée
1 handful of fresh coriander
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
80g baby spinach
230g wholegrain black rice

(whole grain black rice, water, rice oil, salt)
230g chickpeas

(Chickpeas, water, salt)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	141Kcal	687Kcal
	591kJ	2874kJ
Fat	6.4g	31g
of which saturates	3.0g	14g
Carbohydrates	13g	63g
of which sugars	2.2g	11g
Protein	4.2g	20g
Salt	0.39g	1.9g
Fibre	4.0g	19g

Back

Vegan Prep in 10 1/3 daily fibre 8 plants

Easy Chickpea & Cauliflower Curry with Black Rice

Prep time: 10 mins

Total time: 25 mins

Cuisine: Indian

Food group: Vegan

Chunky chickpeas and roasted cauliflower wedges simmer away with gentle spices in this warming curry. Stir in coconut to make it creamy and comforting. Finish with a swirl of spinach for instant green goodness.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 180C
Line a baking tray with parchment paper
Pull out 2 large frying pans, a sieve, a measuring jug & a small mixing bowl

Roast the cauliflower

Remove the leaves from the cauliflower and cut into 8 wedges (including the stem)
Combine the curry powder, half the tomato paste, half the ginger & garlic paste, a splash of water and 2 tsp oil in the small mixing bowl. Coat the cauliflower wedges with the sauce
Place onto the lined baking tray and roast for 15-20 mins / air fryer 10-12 mins, until golden and cooked through

Make the curry sauce

Heat a large frying pan with 2 tsp oil in a high heat. Once hot, add the remaining ginger & garlic paste and the Sri Lankan spice blend
Cook for 1 min, then add the remaining tomato puree, the creamed coconut and 100ml water (50ml for 1 person)

Finish the curry

Add the chickpeas and all their water to the curry sauce. Simmer for 5-8 mins, until thickened
Add a splash of water if it gets too thick

Heat up the rice

Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon, then add 50ml water (25ml for 1 person) and a pinch of salt
Cook for 2-3 mins, until piping hot
Meanwhile, roughly chop the coriander

Last bits & plate up

Rinse the spinach then stir into the curry sauce, until wilted. Lay the cauliflower wedges onto the curry and gently baste with the sauce
Serve the curry into bowls with the black rice. Place the cauliflower wedges on top. Scatter over the coriander