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.
Coconut Cauliflower & Pea Curry with Cashew Rice
A warming, feel-good, creamy curry. Starring our seasonal favourites: fluffy cauliflower and green peas. Simmer in a gently-spiced, coconut sauce. Dish up with cumin-spiced rice and top with cashew nuts for crunch.
1/3 daily fibre
10 plants
Serving size
Ingredients
- 3 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 2 tbsp tomato purée (use half)
- 20g cashew nuts (use half) (Nuts)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 onion (use half)
- 1 cauliflower (use half)
- 1 tsp cumin seeds (use half)
- 80g brown rice (use half) (brown rice (100%))
- 2 tbsp chickpea flour (use half) (chickpea flour (100%))
- 200ml coconut milk (use half) (Coconut, Water)
- 80g baby spinach (use half)
- 150g peas (use half)
Nutritional Information
Calories: 632
Protein: 19g
Carbs: 65g
Fat: 33g
Ingredients
- 2 tbsp tomato purée
- 2 tbsp chickpea flour (chickpea flour (100%))
- 1 cauliflower
- 1 onion
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 20g cashew nuts (Nuts)
- 80g brown rice (brown rice (100%))
- 3 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 200ml coconut milk (Coconut, Water)
- 80g baby spinach
- 150g peas
- 1 tsp cumin seeds
Nutritional Information
Calories: 632
Protein: 19g
Carbs: 65g
Fat: 33g
Coconut Cauliflower & Pea Curry with Cashew Rice
A warming, feel-good, creamy curry. Starring our seasonal favourites: fluffy cauliflower and green peas. Simmer in a gently-spiced, coconut sauce. Dish up with cumin-spiced rice and top with cashew nuts for crunch.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 180C. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Remove the leaves from the cauliflower and cut into florets. Place the cauliflower florets on a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins / air fryer 12-15 mins, until soft and golden.
- Heat a medium frying pan with 1 tsp oil on medium heat. Add the cumin seeds and cashews, then cook for 2-3 mins, tossing regularly until golden brown. Remove from the pan, season with sea salt and black pepper and set aside for later.
- Finely slice the onion. Reheat the frying pan with 1 tsp oil on medium heat. Add the onion, season with sea salt and cook for 5-7 mins, until softened. Add the pasanda spice, ginger & garlic paste and tomato puree. Cook for 1 min, then scatter in the chickpea flour and cook for another minute, stirring regularly. Slowly pour in 500ml hot water (250ml for 1 person), stirring constantly to keep the sauce smooth. Add the coconut milk and simmer for 8-10 mins, until the sauce thickens.
- Rinse the spinach. Once the cauliflower is soft, gently into the curry sauce, along with the peas and spinach. Season well with sea salt and cook together for a final 2-3 mins. Add a splash of water if the sauce becomes too thick.
- Once the rice is cooked, toss in the cashews and cumin seeds and mix. Serve the rice in bowls with the cauliflower curry.
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