Products Used

Cauliflower Rice

Easy chickpea curry with Cauliflower Rice

Looking to incorporate more delicious and nutritious plant-based recipes to your weekly menu? Why not try our flavourful chickpea curry served over a bed of Green Isle Cauliflower Rice. Easy to make and packed full of tasty goodness. Each 160g bag of Cauliflower Rice contains only 3g of carbs, 86% fewer calories than boiled white rice and cooks perfectly in 3 mins.


4 tablespoons vegan butter

1 large onion, finely diced

1 ½ teaspoons salt, plus more to taste

4 garlic cloves, finely grated or minced

1 tablespoon fresh ginger, grated

2 teaspoons ground cumin

2 teaspoons garam masala

2 small cinnamon sticks

1 bay leaf

6 cardamom pods

1 x 400 gram tin chopped tomatoes, blitzed in a food processor

½ tin coconut milk

2 x 400 grams tins chickpeas, drained

1 teaspoon fenugreek leaves, optional

320 grams Green Isle Cauliflower Rice

Naan bread, to serve

Handful of coriander leaves, to garnish


  1. Melt the vegan butter in a large cast iron pot set over a medium heat. Add the onion and 1/2 teaspoon salt and cook until golden and browned around the edges, stirring occasionally, which should take about 20 minutes.
  2. Stir in the grated garlic and ginger and cook for 5 minutes until they have browned but aren’t burnt. Add the cumin, garam masala, cinnamon sticks, bay leaf and cardamom pods, and cook for another 30 seconds.
  3. Add the blitzed tomatoes and cook for about 20 minutes until the sauce has reduced by about ⅓. Stir in the coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes. Finally, stir in the chickpeas and fenugreek leaves and cook for a further 5 minutes to warm everything though and add more salt if necessary.
  4. To serve, cook the Green Isle Cauliflower Rice according to the packet instructions and serve with the curry and some naan bread, with a sprinkle of coriander leaves if desired.

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