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Eating veggie » Recipes » Cauliflower, Sultana and Quorn Curry with Red Chilli and Mint

Cauliflower, Sultana and Quorn Curry with Red Chilli and Mint

Prep time 10 mins, cook time 25 mins

Serves 2

Gluten-Free, Wheat-Free, Nut-Free, Dairy-Free, Suitable for Freezing

Cauliflower works brilliantly when combined with spices such as cumin seed as it takes on a deliciously sweet, nutty flavour. The use of curry powder, lime, coriander and coconut milk are reminiscent of a Malaysian style of cooking.


  • 300g brown rice
  • 1 tbsp extra virgin olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 inch piece ginger peeled and grated
  • 1 tbsp curry powder
  • 1 tsp ground cardamom
  • 1 medium red chilli deseeded and finely chopped
  • Pinch of sea salt
  • Pinch of black pepper
  • 200g can chickpeas drained
  • 350g Quorn pieces
  • 3 tbsp sultanas
  • 1 medium cauliflower trimmed and cut into florets
  • ½ x 400g can reduced fat coconut milk
  • 1 medium lime juiced
  • 15g fresh mint chopped
  • 15g fresh coriander chopped


  1. Add the rice to a medium saucepan of boiling water. Turn down the heat and simmer for 20 minutes until the rice is tender.
  2. Whilst the rice is cooking, set a large, deep-sided non-stick pan over a medium heat and add the oil. Add the onion, garlic and ginger to the pan and cook gently for 5 minutes until softened.
  3. Add the curry powder and cardamom to the pan and cook for 1 minute until they become fragrant.
  4. Add 200ml of water to the pan and simmer for 2 minutes. Add the chilli, salt, pepper, chickpeas, Quorn pieces and sultanas. Simmer for a further 10 minutes.
  5. Add the cauliflower florets and a further 150ml of water then simmer for another 5-8 minutes until the cauliflower is tender. Try to keep the cauliflower crunchy for texture.
  6. Add the coconut milk, lime juice, mint and coriander, then cook for a further 2 minutes. Check the seasoning and then take off the heat.
  7. Drain the rice and serve in bowls with the curry.

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