Mumbai Cauliflower Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mumbai Cauliflower Curry

Mumbai Cauliflower Curry

with Garlic Rice & Bamboo Shoots

Be swept away by an assortment of tender veggies soaking up our creamy Sri Lankan curry, packed with rich, aromatic flavours. Serve alongside some fluffy garlic rice, and don't forget some crushed peanuts for an added texture and crunch!

Plant Based
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes


Serving amount

1 packet


1 packet

green beans



3 clove


1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

½ packet

tomato paste

1 sachet

Mumbai spice blend

1 packet

coconut milk

1 sachet

vegetable stock powder

½ packet

bamboo shoots

1 packet

baby spinach leaves

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet


Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water (for the rice)

1 tsp

brown sugar

¼ cup

water (for the sauce)


Nutritional Values

Energy (kJ)2741 kJ
Calories655 kcal
Fat28.4 g
of which saturates17.1 g
Carbohydrate81.3 g
of which sugars15.3 g
Protein16.6 g
Sodium904 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Medium Saucepan
Large Frying Pan



• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. • Trim green beans. • Slice carrot into bite-sized chunks. • Finely chop garlic.


• Place cauliflower, green beans and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.


• Meanwhile, heat a medium saucepan over medium heat with the plant-based butter and a dash of olive oil. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


• When the rice has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook tomato paste (see ingredients), Mumbai spice blend and the remaining garlic until fragrant, 1 minute.


• Reduce heat to medium, then add coconut milk, vegetable stock powder, the brown sugar and water (for the sauce) and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies, bamboo shoots (see ingredients) and baby spinach leaves until spinach has wilted. Season to taste.


• Divide garlic rice between plates. • Top with Mumbai veggie curry. • Garnish with crushed peanuts and tear over parsley to serve. Enjoy!