The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fast & fragrant cauliflower curry
It might be mild in heat, but this plant-based curry has a mighty flavour. Grilled cauli and baby tomatoes are smothered in a seriously aromatic sauce that tastes like it’s got a loyalty card for the spice bazaar and isn’t afraid to use it (black mustard seeds, cardamom, cinnamon… we could go on)! Pomegranate brings some sparkle and fluffy rice turns it into a feast.
SWK: Source of fibre
Plants 6
quick cook
Serving size
Ingredients
- 140g basmati rice
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- ¾ tsp green cardamom powder (green cardamom powder)
- ½ tsp ground cinnamon
- 1 cauliflower
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 1 onion
- 1 tsp fennel seeds
- 4 tbsp tomato purée
- 75g pomegranate seeds
- 1 handful of fresh coriander
- 100g Tomatoes Baby Seasonal Mix
- 8g vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 448
Protein: 13g
Carbs: 85g
Fat: 1.8g
Ingredients
- 2 x cauliflower
- 190g Tomatoes Baby Seasonal Mix
- 280g basmati rice
- 2 onion
- 2 tsp fennel seeds
- 2 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 8 tbsp tomato purée
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1½ x green cardamom powder (green cardamom powder)
- 1 tsp ground cinnamon
- 2 handful of fresh coriander
- 75g pomegranate seeds
- 8g vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 405
Protein: 12g
Carbs: 83g
Fat: 1.8g
Fast & fragrant cauliflower curry
It might be mild in heat, but this plant-based curry has a mighty flavour. Grilled cauli and baby tomatoes are smothered in a seriously aromatic sauce that tastes like it’s got a loyalty card for the spice bazaar and isn’t afraid to use it (black mustard seeds, cardamom, cinnamon… we could go on)! Pomegranate brings some sparkle and fluffy rice turns it into a feast.
Cook time:
20 mins
Cuisine:
Indian
Food group:
Vegan
Allergens: Mustard
Cooking Instructions
Before you start
- 1x baking tray lined with foil
- 2x large saucepans
Get grilling
- Heat your grill to high.
- Remove the leaves from the cauliflower and cut into small florets.
- Put the cauliflower and baby tomatoes on a baking tray lined with foil, spritz with cooking spray and grill for 8-10 mins, until the cauliflower is just soft.
Boil the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Spice things up!
- At the same time, peel and thinly slice the onions.
- Spritz a non-stick saucepan with cooking spray and put it over a medium heat. Fry the onions with the fennel and mustard seeds for 4-5 mins.
- Add the tomato purée, ginger & garlic paste, cardamom and cinnamon. Stir well, then crumble in the stock cube, pour in 350ml water (450ml for 4 portions) and simmer for 5 mins (7 mins for 4 portions).
Bring everything together
- Chop half the coriander.
- Add the cauliflower, tomatoes and chopped coriander to the frying pan and cook for 2 mins.
Add your final touches
- Dish up the curry and rice, then sprinkle over the pomegranate seeds and remaining coriander to serve.