Cauliflower Curry With Ready-to-eat Jasberry Rice Coconut

2 servings
Vegan and gluten-free
40 minutes

Are you craving something spicy today? We do love spicy food too and this is one of our favorite ways to satisfy our cravings for a spicy curry dish. This cauliflower curry with RTE Jasberry Rice Coconut is perfect for lunch and dinner. It is nutritious, vegan and gluten free. By using RTE Jasberry Rice Coconut, it doesn’t only help you to get this meal done quickly, but also means you don’t have to worry about cooking your rice to the perfect texture to pair with this delicious curry. Have a happy curry meal!


1 pack Ready-to-eat Jasberry Rice Coconut
2 cups cauliflower florets
2 tbsp extra virgin olive oil
1 onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1/2 cup tomatoes
2 tbsp curry powder
1/2 tsp cumin, ground
1/2 tsp turmeric powder
1 cup chickpea, rinsed and drained
1/2 can coconut milk
1 large handful baby spinach
salt and black pepper to taste


1. Preheat oven to 400F(200C). Place the cauliflower florets on a baking sheet and drizzle with extra virgin olive oil. Roast for 20-25 minutes until tender.

2. Meanwhile, heat 1 tbsp of extra virgin olive oil in a large saucepan. Add the onion, garlic and ginger. Saute for 5 minutes or until fragrant.

3. Add the curry powder, cumin, turmeric powder and season to taste with salt and pepper to the saucepan. Stir and cook.

4. Add the chickpea, diced tomatoes and coconut milk. Stir to combine. Bring to a boil over high heat, then reduce to low-medium heat and let simmer covered for 5-10 minutes. Stir often to avoid sticking.

5. Put in the spinach and let it cook a few more minutes until softened. Stir in the roasted cauliflower, mix well then turn off the heat.

6. Heat 1 pack of Ready-to-eat Jasberry Rice Coconut based on instructions.

7. Serve the curry with Ready-to-eat Jasberry rice Coconut. Enjoy!

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