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Vegan Indian Curry with Cauliflower Rice

Prep Time: 10mins Cook Time: 40mins - Serves: 2
This flavoursome plateful brings you a little taste of India, our Bollywood bangers taking centre stage! This is far healthier than a take out!!

  • 1 pack of HECK! Bollywood Bangers
  • 2 sweet potatoes
  • 1 red pepper
  • ½ a tin of chickpeas
  • 1-2 tbsp curry paste
  • 500g cauliflower
  • 100g vegan/coconut yoghurt
  • Salt & Pepper


  1. Pre-head the oven to 200 C
  2. Divide your sausages into 4 evenly sized chunks and roll into balls with your hands
  3. Chop sweet potato into chunks and put them in a pan on cold water. Add the chickpeas to the pan. Bring to the boil and simmer for 20 minutes until the potato starts to soften
  4. Meanwhile, fry off your Bollywood balls with a little oil in a frying pan. Keep turning the balls so that they brown evenly. This will probably take about 12-15 mins and so you can be prepping other things whilst they cook.
  5. Slice and dice your red pepper
  6. Drain the water from the sweet potato and add the red pepper, coconut milk and curry paste. Season with salt & pepper. Bring to the boil, then simmer for a further 20 minutes.
  7. Grate your cauliflower so it turns into crumbs, or alternatively blitz in a food processer
  8. To cook the cauliflower, we suggest roasting in the oven with a drizzle of oil. Spread out on an oven-proof tray so you have a very thin layer of the rice-like ingredient. Cook for 12 minutes
  9. Remove veg & coconut milk mix from the hob
  10. Arrange cauliflower rice on your serving plates, followed by the veg mix. Put the Bollywood balls on top.
  11. Finish by adding some coconut yoghurt and garnish with coriander

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