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Sweet Chilli Cauli and Chickpea Red Thai Style Curry
Sweet Chilli Cauli and Chickpea Red Thai Style Curry

Sweet Chilli Cauli and Chickpea Red Thai Style Curry

with Jasmine Rice and Coriander

Recipe Development Team
Recipe Development TeamPublished on February 21, 2024

Looking for a quick and tasty midweek dinner option? Try cooking up our Sweet Chilli Cauli and Chickpea Red Thai Style Curry in just 20-25 minutes for a delicious and speedy meal.

Tags:
Veggie
Spicy
New
Allergens:
Sesame
Celery

The quantities provided above are averages only.

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 war 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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

300 grams

Cauliflower Florets

1 carton(s)

Chickpeas

1 unit(s)

Lime

1 bunch(es)

Coriander

150 grams

Jasmine Rice

32 grams

Sweet Chilli Sauce

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains: Celery)

Not included in your delivery

½ tsp

Sugar

Nutritional information

Energy (kJ)3163 kJ
Energy (kcal)756 kcal
Fat31.1 g
of which saturates20.5 g
Carbohydrate98.5 g
of which sugars16.8 g
Dietary Fibre5.8 g
Protein19.9 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Large Saucepan
Sieve
Lid

Cooking Instructions and Tips

Roast the Cauli
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.

Some Quick Prep
2

a) Meanwhile, boil a half-full kettle. Drain and rinse the chickpeas. 

b) Halve the lime.

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

Glaze the Cauli
3

a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

b) When the cauli is halfway through cooking, remove from the oven and drizzle over the sweet chilli sauce.

c) Turn to glaze the cauli, then return to the oven for the remaining time. 

Curry Up
4

a) When the rice has 5 mins remaining, heat a drizzle of oil in a large saucepan on medium-high heat. 

b) Stir-fry the red Thai style paste and Thai style spice blend (add less if you'd prefer things milder) until fragrant, 30 secs.

c) Stir in the coconut milk, chickpeas, veg stock paste, and sugar (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

All Together Now
5

a) 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.

b) Remove from the heat and add a squeeze of lime. Taste and season with salt, pepper or lime juice. Add a splash of water if you feel it needs it.

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

Finish and Serve
6

a) Share your rice between your serving bowls.

b) Spoon over the red Thai style curry.

c) Sprinkle over the coriander and serve with any remaining lime wedges for squeezing over.

Enjoy!

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