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Dinner recipe · from the recipe book

Chickpea Cauliflower Coconut Curry with Rice

Tender cauliflower and creamy chickpeas simmer in a gently spiced tomato-coconut sauce, finished with spinach and cilantro over fluffy rice.

Chickpea Cauliflower Coconut Curry with Rice

Ingredients

  • 1½ tbsp20 gCanola oil
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 14 oz400 gDiced tomatoes, canned
  • 1 cup200 gCoconut milk, cannedstirred
  • 2 cups500 gWater
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 1½ cans, drained400 gChickpeas, canned, drained and rinsed
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 3 cups loosely packed90 gBaby spinach
  • ¾ tsp4 gSalt
  • ½ lime, juiced20 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Heat the canola oil in a large pot over medium heat. Cook the onion for 6 minutes until soft and golden.
  2. Stir in the garlic and ginger for 1 minute, then the curry powder, cumin and turmeric for 30 seconds until fragrant.
  3. Add the tomatoes, coconut milk, water and salt and bring to a boil.
  4. Stir in the rice, chickpeas and cauliflower. Cover and simmer on low for 18 to 20 minutes, stirring once or twice, until the rice and cauliflower are tender; add a splash of water if it gets too thick.
  5. Stir in the spinach until wilted, then the lime juice. Rest covered for 3 minutes and serve topped with cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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