These bowls are great for dinner, and delicious as leftovers too!


  • 1 ½ cup jasmine rice
  • 2 tbsp olive oil
  • 400g can of chickpeas – drained & rinsed
  • 1 onion – thinly sliced
  • 2 cloves of garlic – chopped
  • 2 tbsp curry powder
  • ¼ cup raisins
  • 1 cauliflower – cut into small florets
  • 2 ½ cups vegetable stock
  • 120g baby spinach leaves
  • ½ cup roasted almonds – roughly chopped
  • ⅓ cup desiccated coconut – lightly toasted in a dry frying pan
  • 1 handful fresh coriander
  • ½ cup Raglan Food Co Natural Greek Style coconut yoghurt


  1. Rinse the rice well and set aside
  2. Heat a film of oil in a frying pan over a medium heat, add the chickpeas and cook, stirring at times until just crisp, season with salt.
  3. At the same time heat another splash of oil in a large pot over a medium heat and cook the onion and garlic for 5 minutes before adding the curry powder, raisins, cauliflower and rice.
  4. Cook, tossing until the cauliflower and rice are coated in the curry oil.
  5. Add the stock and season with a little salt (it will depend on how salty your stock is, if you need to salt). Mix well and bring to the boil, cover and reduce to low and cook for 15 minutes until the rice is tender.
  6. Remove from the heat and stir through the spinach, allow to sit covered for 5 minutes more.
  7. Serve in shallow bowls sprinkled with crisp chickpeas, almonds, toasted coconut, fresh coriander and a dollop of yoghurt.
  8. Chefs tip: To reduce the carbohydrate content of this recipe you can easily reduce the rice from 1 1/2 cups to 1 cup. Adjust stock accordingly. Enjoy!

Thanks to MenuAid for creating this epic recipe.

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