Looking for a delicious and satisfying plant based recipe? This Curry Rice with Chickpeas, Pan-Roasted Cauliflower, and Minty Blak Ember Coconut Yogurt brings vibrant flavours and comforting textures to your table in just 40 minutes. Perfect for both vegans and spice lovers, this recipe combines aromatic basmati rice, creamy coconut milk, and a hint of tikka spice. Topped with golden, charred cauliflower and a fiery, mint-infused coconut yogurt featuring the bold Blak Ember sauce, each bite is packed with flavour and warmth. Whether you’re cooking for family or meal-prepping, this curry rice recipe is easy, flavourful, and sure to please!
Serves: 4-6 people
Time: 40 minutes
Skill level: Medium
To Finish
Once your golden, crispy cauliflower is ready, spread it over your beautiful curry rice. Dollop generous spoonful’s of that creamy, minty ember coconut yogurt all over, and scatter a few coriander leaves on top for a fresh, herby finish. Yum!
For the Rice
• 1 jar Bold Beans Queen organic chickpeas
• 2 tablespoons fresh ginger, finely grated or chopped
• 300g basmati rice
• 1 can (400ml) coconut milk
• 1/4 cup water
• 1 tub tikka paste (I like Patak’s)
• 2 tablespoons light soy sauce
• 1 leek, finely sliced
• 2 tablespoons olive oil
Method:
- Drizzle your olive oil into a large pan over medium heat. Add the finely sliced leeks and ginger, and let them sizzle and soften, stirring now and then.
- Wash the rice under cold running water.
- Stir in the tikka paste and let it fry for 3-5 minutes, waking up all those gorgeous spices.
- Splash in your water, and use a wooden spoon to scrape up any tasty bits stuck to the bottom.
- Tip in the coconut milk, chickpeas, rice, and soy sauce. Give it a good stir, pop on a tight-fitting lid, and bring it all to a boil. Let it bubble for 5-7 minutes, stirring once.
- Take the pan off the heat but keep that lid on! Let it sit for 10 minutes to soak up all the lovely flavours and finish cooking. Check the rice – if it’s still a bit crunchy, add 1/4 cup more water, stir, and leave for another 10 minutes.
Pan-Roasted Cauliflower
• 1 medium cauliflower, broken into bite-sized florets
• 2 small onions, peeled and thinly sliced
• 1 teaspoon sea salt
• 6 cardamom pods (optional)
• 1 teaspoon chili flakes (optional)
• 6-8 curry leaves (fresh or dried)
• 2 tablespoons olive oil
Method:
1. Heat the olive oil in a non-stick pan over high heat. Throw in the cauliflower and let it dance around in the hot oil, getting lovely and charred. Keep it moving for 10 minutes.
2. Add the sliced onions, sea salt, cardamom, chili flakes, and curry leaves. Cook everything until the onions are gorgeously caramelized and the cauliflower has a lovely golden colour.
Mint, Ember & Coconut Yogurt
• 1/4 bottle of BLAK EMBER hot sauce
• 250g coconut yogurt
• 2 tablespoons chives, finely sliced
• 3 tablespoons fresh mint, finely chopped
• Juice of half a lime
• A good pinch of salt
Method:
1. Mix the coconut yogurt, BLAK EMBER hot sauce, chives, mint, lime juice, and a pinch of salt in a bowl. Give it a taste – it should be cool, creamy, and a little fiery. Adjust to your liking.
