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.
Sri Lankan-style Roasted Cauliflower Chickpea Curry
A delicious curry. You'll fill a baking dish with cauliflower, then toss with warming Sri Lankan spices. Add spinach and coconut milk for creaminess, wait 20 mins, and dinner is served. Sprinkled with cashews for extra pizazz.
Prep in 10
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 chilli
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lemon
- 460g chickpeas (Chickpeas, water, salt)
- 200ml coconut milk (Coconut, Water)
- 160g baby spinach
- 200g brown rice (brown rice (100%))
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 30g cashew nuts (Nuts)
- 2 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 1 cauliflower
- 2 onion
- 200g baby tomatoes
Nutritional Information
Calories: 611
Protein: 19g
Carbs: 57g
Fat: 25g
Sri Lankan-style Roasted Cauliflower Chickpea Curry
A delicious curry. You'll fill a baking dish with cauliflower, then toss with warming Sri Lankan spices. Add spinach and coconut milk for creaminess, wait 20 mins, and dinner is served. Sprinkled with cashews for extra pizazz.
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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 large frying pan
Get the rice on
- Add the rice and boil for 25-30 mins, until cooked, then drain
Prep the veg
- Cut each onion into thin wedges. Remove the leaves and cut the cauliflower into florets
- Place the cauliflower on the lined baking tray and toss with 1 tbsp oil, season with salt and pepper
- Bake for 20-25 mins, until soft and golden
- Add the cashews to the tray for the final 5 mins to roast and golden
Get your simmer on
- Heat the large frying pan on medium-high heat with 1 tbsp of oil. Once hot add the onions and cook for 5 mins until soft
- Add the ginger and garlic paste and Sri Lankan spice blend. Cook for another minute
- Add the chickpeas (and their juice), the tomatoes, coconut milk and stock, simmer for 10 mins until thickened. Season with salt and pepper
Last bits
- Rinse the spinach. Deseed and thinly slice the chilli
- Mix the roasted cauliflower and spinach into the curry. Season with salt and pepper
- Return the drained rice to the saucepan, then mix through the juice from the lemon and season with salt and pepper
Plate up
- Serve the curry and lemon rice into bowls, sprinkle over the roasted cashews and chilli
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