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Roasted Cauliflower and Chickpea Red Thai Style Curry

Roasted Cauliflower and Chickpea Red Thai Style Curry

with Jasmine Rice and Coriander
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
654 kcal
Protein
: 
18.6g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 grams

Cauliflower Florets

150 grams

Jasmine Rice

1 carton(s)

Chickpeas

1 unit(s)

Lime

1 bunch(es)

Coriander

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Mix

180 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

15 grams

Sriracha Sauce

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Curry

Energy (kJ)2738 kJ
Energy (kcal)654 kcal
Fat23.6 g
of which saturates14.4 g
Carbohydrate87.6 g
of which sugars11.8 g
Dietary Fibre11.2 g
Protein18.6 g
Salt2.9 g
Potassium378 mg
Calcium25.5 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Baking Tray
•Kettle
•Knife
•Sieve
•Large Saucepan

Instructions

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Halve any large cauliflower florets.

b) Pop the cauli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

c) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins.

2

a) Meanwhile, boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) When the rice is cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

3

a) Meanwhile, drain and rinse the chickpeas. 

b) Cut the lime into wedges.

c) Roughly chop the coriander (stalks and all).

4

a) Heat a drizzle of oil in a large saucepan on medium-high heat. 

b) Add the red Thai style paste and Thai style spice blend (add less if you'd prefer things milder). Cook until fragrant, 1 min.

c) Stir in the coconut milk, chickpeas, soy sauce, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins. 

5

a) Remove the curry from the heat and add a good squeeze of lime juice. Stir through half the coriander.

b) Taste and season with salt, pepper or more lime juice if needed. Add a splash of water if you feel it needs it.

c) When ready, stir the roasted cauli into the sauce.

6

a) Share the rice between your bowls.

b) Spoon over the red Thai style veggie curry. Drizzle over the sriracha sauce.

c) Sprinkle over the remaining coriander. Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

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