Veggie curry with cauliflower rice

I've got a few nice recipes lined up for the blog and this one is inspired by one of Riverford’s (the organic veggie box scheme I use) recipes which came with one of this month’s boxes. I have adapted it to my taste, so I hope you’ll like it. It has lots of complex carbohydrates (chard or spinach, cauliflower, garlic), some healthy fats (ghee or coconut oil) and protein (chick peas).


500g chopped spinach or chard

500g soaked chick peas*

1 large onion

2cm piece fresh ginger, peeled and grated

5 garlic cloves, finely chopped

1 tbsp ground cumin

1 tbsp turmeric

1 tbsp ground cardamom

juice from 2 lemons

500ml vegetable stock

salt and pepper

2 tbsp ghee or coconut oil

1 cauliflower

*you can buy them ready soaked, but make sure you wash them well before adding them to any meal.


Add the chard or spinach leaves in a pan of boiling water and leave them until wilted, then drain the water.

Add the onion to a large pan along with the ghee or coconut oil and fry for 5 minutes, stirring often.

Then add the garlic, ginger, cumin, cardamom, and turmeric stirring again for a couple of minutes.

Wash and drain the chick peas then add them to the pan along with the lemon juice and vegetable stock. Simmer for 10 minutes, stirring from time to time.

At the end, add the spinach or chard leaves and add salt & pepper to taste.

The cauliflower rice is the easiest thing to make. Blitz a cauliflower in a food processor, then stir-fry it for a couple of minutes with a bit of ghee or coconut oil in a large frying pan. That’s all you need to do!

It’s not only full of goodness but it also tastes delicious. Happy eating!

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