Red Thai Style Chickpea Curry
with Spiced Roasted Cauliflower and Zesty Rice
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Ingredients
150 grams
Basmati Rice
300 grams
Cauliflower Florets
1 sachet(s)
Thai Style Spice Mix
½ unit(s)
Lime
1 carton(s)
Chickpeas
25 grams
Salted Peanuts
(Contains: Peanut, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts, May contain traces of allergens)
1 unit(s)
Garlic Clove
75 grams
Red Thai Style Paste
200 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
Not included in your delivery
100 milliliter(s)
Water for the Curry
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
Have any large cauliflower florets, then pop onto a large baking tray.
Drizzle with oil, season with salt and pepper, then scatter over the Thai style spice blend. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until golden and tender, 15-20 mins. Turn halfway through.
Meanwhile, zest and halve the lime. Drain and rinse the chickpeas in a sieve.
Crush the peanuts in the unopened sachet using a rolling pin. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the red Thai style paste and fry until fragrant, 1 min.
Add the garlic and cook for 1 min more, then pour in the coconut milk, veg stock paste and water for the curry (see pantry for amount). Season with salt and pepper.
Bring to the boil, then stir in the chickpeas. Lower the heat slightly and simmer until thickened, 5-7 mins.
Once the rice is cooked, fluff it up using a fork and stir through the lime zest.
Once your curry has thickened, add a squeeze of lime juice. Taste and season with salt and pepper if needed.
Cut any remaining lime into wedges.
When everything's ready, share the zesty rice between your bowls and top with the chickpea curry.
Arrange the roasted cauliflower on top, then sprinkle over the peanuts to finish.
Serve with any lime wedges alongside for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, but some found it bland; consider adding more Thai curry paste for a bolder flavour.
- Ease of prep: Reviewers noted the recipe was simple to make and light, with a good mix of textures from chickpeas, cauliflower, and nuts.
- Suggestions: Try adding red pepper or spinach for colour and nutrition. Some found reducing the sauce helped achieve the right consistency.
- Portions: The meal provided plenty for two people, with a good chunky texture that left diners feeling satisfied.
