Spicy Thai Cauliflower Curry
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Spicy Thai Cauliflower Curry

Spicy Thai Cauliflower Curry

with coriander and fragrant jasmine rice

This Thai red curry is a spicy, creamy and wonderfully fragrant dish featuring an array of different flavours. Full of healthy veg and paired with aromatic rice, it also happily happens to be completely plant-based.

Calorie Smart
Climate Conscious
Total Time40 minutes
Cooking Time30 minutes


Serving amount

1 unit(s)


2 sachet(s)

Thai Style Spice Mix

150 grams

Jasmine Rice

2 unit(s)

Bell Pepper

½ unit(s)


5 grams


1 sachet(s)

Red Thai Style Paste

1 pack(s)

Coconut Milk

1 unit(s)


1 sachet(s)

Vegetable Stock

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2450 kJ
Energy (kcal)586 kcal
Fat19.6 g
of which saturates14.9 g
Carbohydrate91.1 g
of which sugars18.7 g
Dietary Fiber0.1 g
Protein15.3 g
Cholesterol0 mg
Salt3.73 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pot with Lid


Roast the Cauliflower
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Cut the cauliflower into florets (like small trees). Halve any large florets.
  • Pop the cauliflower onto a lined baking tray.
  • Toss with half the Thai style spice, salt, pepper and a drizzle of oil.
  • Spread out in a single layer and roast on the top shelf until soft and golden, 15-20 mins.
Cook the Rice
  • Meanwhile, add 300ml cold, salted water (double for 4p) to a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover and cook for 12 mins.
  • Remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
  • Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
  • Zest half the lime (double for 4p) then cut into thick wedges.
  • Roughly chop the coriander (stalks and all).
  • Thinly slice the chilli. Stir the coconut milk (or shake the packet) to dissolve any lumps.
Start the Curry
  • Place a large pot over medium-high heat with a drizzle of oil.
  • Once hot, fry the pepper until it begins to soften and colour, 4-5 mins.
  • Add the remaining Thai spice and the red Thai paste. Stir to coat and cook until fragrant, 1 min.
  • Add the coconut milk and stock.
  • Bring to the boil then reduce the heat to medium-low.
Finishing Touches
  • Let the curry simmer until the pepper is tender, 4-5 mins. Loosen with a splash of water if necessary.
  • When the cauliflower is ready, add it to the curry and stir to coat in the sauce.
  • Remove from the heat and season to taste with salt, pepper and a squeeze of lime juice.
  • Fluff up the rice and stir in the lime zest and half the coriander.
Garnish and Serve
  • Share the rice between bowls and top with the fragrant curry.
  • Finish with a sprinkle of fresh chilli and the remaining coriander.
  • Serve the remaining lime wedges alongside for squeezing over.
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