HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRed Thai Chickpea Curry
Red Thai Chickpea Curry

Red Thai Chickpea Curry

with Thai Spiced Roast Cauliflower

Read more

We love good Thai Red Chickpea Curry & Cauliflower and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Basmati Rice

300 pack(s)

Cauliflower Florets

½ pot(s)

Thai Style Spice Blend


1 bunch(es)


1 pack(s)


1 unit(s)


1 pack(s)


1 pot(s)

Salted Peanuts


1 clove


1 sachet

Red Thai Style Paste

1 sachet

Ginger Puree

200 milliliter(s)

Coconut Milk

100 milliliter(s)

Water for Curry

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3353 kJ
Energy (kcal)802 kcal
Fat36.0 g
of which saturates18.0 g
Carbohydrate92 g
of which sugars10.0 g
Protein24 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Pop the cauliflower florets onto a baking tray and scatter over the Thai spice blend (see ingredients for amounts). Drizzle with oil and season with salt and pepper. Toss well to combine and place in a single layer on a baking tray. Roast on the top shelf of your oven until golden and tender, 18-20 mins. Turn halfway through cooking.


Meanwhile, roughly chop the coriander (stalks and all). Chop the mangetout in half widthways. Zest and halve the lime. Drain and rinse the chickpeas in a colander. Finely chop the peanuts or use the base of a pan to crush them. Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a large frying pan on medium high heat. When hot add the red Thai paste and cook stirring frequently until fragrant, 1 minute. Add the garlic and ginger puree and cook for a further 1 minute. Add the coconut milk and water (see ingredients for amount). Season with salt and pepper, bring to the boil and add the chickpeas and mangetout. Simmer until slightly thickened and the mangetout is tender, 3-4 mins.


Carefully fluff up the rice using a fork. Stir through the lime zest and half the coriander.


Add a squeeze of lime juice to the curry, taste and season with salt and pepper if you feel it needs it. Cut any remaining lime into wedges. Share the rice between bowls. Top with the chickpea curry. Place the roasted cauliflower on top, sprinkle over the peanuts and coriander. Serve with lime wedges along side. Enjoy!