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.
Easy Chickpea & Cauliflower Curry with Black Rice
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.
Prep in 10
1/3 daily fibre
8 plants
Serving size
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)
Nutritional Information
Calories: 687
Protein: 20g
Carbs: 63g
Fat: 31g
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)
Nutritional Information
Calories: 687
Protein: 20g
Carbs: 63g
Fat: 31g
Easy Chickpea & Cauliflower Curry with Black Rice
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.
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Cooking Instructions
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
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