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 vibrant 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
11 plants
Serving size
Ingredients
- 2 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 150g peas
- 30g cashew nuts (Nuts)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g green beans
- 160g baby spinach
- 1 cauliflower
- 2 onion
- 400ml coconut milk (Coconut, Water)
- 4 tbsp tomato purée
- 2 tsp cumin seeds
- 200g brown rice (brown rice (100%))
- 4 tbsp chickpea flour (chickpea flour (100%))
Nutritional Information
Calories: 607
Protein: 16g
Carbs: 64g
Fat: 31g
Coconut Cauliflower & Pea Curry with Cashew Rice
A warming, feel-good, creamy curry. Starring our seasonal favourites: fluffy cauliflower and vibrant 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
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Oven time
- Meanwhile, trim and halve the green beans. Remove the leaves from the cauliflower (saving the smaller ones) and cut into florets
- Place the green beans, cauliflower florets and smaller leaves onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 18-20 mins, until soft and golden
Toast the cashews
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the cumin seeds and cashews, then cook for 2-3 mins, tossing regularly until golden brown
- Remove from the pan, season with salt and pepper and set aside for later
Sauce time
- Finely slice the onions
- Reheat the frying pan with 2 tsp oil on medium heat. Once hot, add the onion 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 700ml hot water, stirring constantly to keep the sauce smooth. Add the coconut milk and simmer for 8-10 mins, until the sauce thickens. Season with salt and pepper
Last bits & plate up
- Rinse the spinach
- Once the cauliflower is ready, gently stir into the curry sauce, along with the green beans, peas and spinach. Season well with 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 into bowls, along with the cauliflower curry
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