• 250 g basmati rice
  • 1 small head cauliflower (about 500g), in florets
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 25 g root ginger, grated
  • 3 tbsp madras curry paste
  • 600 ml hot vegetable stock
  • 50 g cashews, toasted and chopped
  • 3 tbsp coriander leaves, roughly chopped
  • mango chutney, to serve
  • 200 g young leaf spinach, washed


  1. 1

    Rinse the rice in a sieve a few times and drain. Cook the cauliflower in boiling water for 2 minutes only; drain.

  2. 2

    Heat the oil in a large sauté pan with a lid, then fry the onion, covered, over a medium heat for 6-8 minutes. Stir in the garlic, ginger and curry paste; stir-fry for 2-3 minutes, then add the rice and stir. Add the cauliflower and pour over the hot stock.

  3. 3

    Bring to the boil, cover and cook over a low heat for 10 minutes until the rice and cauliflower are tender. Add half the spinach, remove from the heat, cover and set aside for 2-3 minutes until the spinach has wilted. Stir in with a fork.

  4. 4

    Season, add the remaining spinach, cashews and coriander and serve with mango chutney.

Nutritional Details

Each serving provides
  • Energy 1876kj 448kcal 22%
  • Fat 11.7g 17%
  • Saturates 2.0g 10%
  • Sugars 15.2g 17%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 389kj/93kcal

Each serving provides

66.6g carbohydrate 7.1g fibre 15.7g protein

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