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.
One-Pan Peanut & Cauliflower Stew
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.
Prep in 10
8 plants
Serving size
Ingredients
- 1 vegetable stock cube (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
- 4 garlic clove
- 160g brown rice (brown rice (100%))
- 60g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 cauliflower
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 chilli
- 400ml coconut milk (Coconut, Water)
- 2 shallot
- 160g baby spinach
- 4cm fresh ginger
Nutritional Information
Calories: 504
Protein: 12g
Carbs: 43g
Fat: 31g
One-Pan Peanut & Cauliflower Stew
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.
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Cooking Instructions
- 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 the cauliflower into florets.
- Meanwhile, heat a large frying pan with 1 tbsp 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 the curry powder, cook for 1 min, then stir in the cauliflower. Add the coconut milk, peanut butter and 100ml water then crumble in 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 and the sauce has thickened. Rinse the spinach, then stir it into the pan for the final 2-3 mins of cooking to wilt.
- Zest and quarter the lime. When ready to serve, stir the juice from the lime into the stew and season with a pinch of sea salt and black pepper to taste. Spoon into bowls alongside the rice and garnish with the lime zest on top.
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