Cauliflower Curry with Brown Rice and Fresh Coriander

The Balanced Kitchen
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3


  • 1 tbsp vegetable oil
  • 1 red onion finely chopped
  • 1 garlic clove finely chopped
  • 4 dried bird eye chillies
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp fennel seeds
  • 12 cardamom pods seeds removed and crushed
  • 6 whole cloves
  • tsp turmeric
  • ½ tsp cinnamon
  • 1 large cauliflower broken into small florets (around 650g)
  • 400 ml tin coconut milk
  • 250 ml vegan-friendly hot vegetable stock made with 1/2 stock cube
  • 75 g mangetout
  • 2 tbsp cashew nuts toasted chopped fresh coriander, to serve
  • 300 g basmati rice


  • Heat the oil in a large pan over a medium heat. 
  • Fry the onion for 7 mins until starting to soften. 
  • Add the garlic and cook for a further 2 mins. 
  • Increase the heat and add the chilli, all the spices and the cauliflower florets. Fry for 5 mins, stirring frequently, then add the coconut milk and vegetable stock. Bring to a boil then reduce the heat and simmer, covered, for 10 mins. 
  • Cook the rice to pack instructions. 
  • Once the cauliflower is tender, uncover the pan and add the mangetout. Cook for 3 mins to heat through, stirring regularly and mashing some of the cauliflower into the sauce to help it thicken slightly. 
  • Serve the curry with the cooked rice and a scattering of toasted cashew nuts and chopped coriander.


Made using a recipe from Tesco Recipes as part of a campaign for promoting their vegan food range. You can find it here
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