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

Sweet Chilli Cauli, Prawn and Chickpea Red Thai Style Curry

with Jasmine Rice and Coriander

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


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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

300 grams

Cauliflower Florets

1 carton(s)


1 unit(s)


1 bunch(es)


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)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

½ tsp



Nutritional information

Energy (kJ)3329 kJ
Energy (kcal)796 kcal
Fat31.5 g
of which saturates20.7 g
Carbohydrate98.5 g
of which sugars16.8 g
Protein28.8 g
Salt3.93 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan


Roast the Cauli

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

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

a) 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. 

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

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

b) Once hot, add the prawns and stir-fry for 2-3 mins.

c) Stir in 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. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

All Together Now

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

a) Share your rice between your serving bowls.

b) Spoon over the prawn red Thai style curry.

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