Serving size

1 person 2 people 4 people

Ingredients

1 cauliflower (use half)
200ml coconut milk

(Coconut, Water)
30g original roast peanut butter (Peanuts, Nuts)

(peanuts, sea salt)
2 tsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 chilli (use half)
1 unwaxed lime
1 vegetable stock cube (use half) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
4cm fresh ginger
80g baby spinach
1 shallot
2 garlic clove
80g brown rice

(brown rice (100%))

Allergens

Contains: Celery, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	137Kcal	498Kcal
	572kJ	2083kJ
Fat	8.2g	30g
of which saturates	4.5g	16g
Carbohydrates	12g	44g
of which sugars	2.1g	7.8g
Protein	3.4g	12g
Salt	0.35g	1.3g
Fibre	1.8g	6.6g

Ingredients

1 vegetable stock cube (use a quarter) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
1 unwaxed lime (use half)
80g baby spinach (use half)
1 cauliflower (use a quarter)
2 tsp curry powder (use a quarter)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
80g brown rice (use half)

(brown rice (100%))
1 shallot (use half)
2 garlic clove
200ml coconut milk (use half)

(Coconut, Water)
30g original roast peanut butter (use half) (Peanuts, Nuts)

(peanuts, sea salt)
1 chilli (use a quarter)
4cm fresh ginger (use half)

Allergens

Contains: Celery, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	136Kcal	503Kcal
	569kJ	2106kJ
Fat	8.1g	30g
of which saturates	4.4g	16g
Carbohydrates	12g	45g
of which sugars	2.1g	7.9g
Protein	3.4g	13g
Salt	0.35g	1.3g
Fibre	1.8g	6.7g

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Vegan Prep in 10 8 plants

One Pan Peanut & Cauliflower Stew

Prep time: 10 mins

Total time: 35 mins

Cuisine: African

Food group: Vegan

Ginger, garlic and fiery fresh chillies are your flavour heroes in this one-pan stew from Healthy Made Simple - the new cookbook by Ella Mills, founder of Deliciously Ella. Simmer vitamin-rich spinach and cauliflower with quick curry powder and creamy coconut milk. Just stir in roasted peanut butter for extra depth of flavour. Delicious and easy.

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.

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.
Meanwhile, finely chop or crush the garlic. Finely chop or grate the ginger. Thinly slice the shallot and chilli (remove the seeds for less heat). Remove the leaves and cut half the cauliflower into florets.
Heat a medium frying pan with 1 tsp oil on medium heat. Add the shallot, garlic, ginger, chilli (to taste) and a pinch of sea salt and cook for 8-10 mins, until softened.
Add half the curry powder, cook for 1 min, then stir in the cauliflower florets. Add the coconut milk, peanut butter and 50ml water (25ml for 1 person), then crumble in half the stock cube. Stir well to dissolve both the stock cube and peanut butter.
Cover with a lid and cook for 8-10 mins, until the cauliflower is cooked. Add a splash of water if needed. In the final 2-3 mins of cooking, rinse the spinach and stir into the pan to wilt.
Zest and quarter the lime. When ready to serve, stir the juice from half the lime into the stew and season with sea salt and black pepper to taste. Spoon into bowls alongside the rice and garnish with the lime zest and wedges on top.