This flavoursome plateful brings you a little taste of India, our Bollywood product to take centre stage! This is far healthier than a take out!!

Vegan Indian Curry with Cauliflower Rice

Serves 2
Prep time: 10 mins
Cook time: 40 mins


2 Bollywood burgers

2 sweet potato

1 red pepper

½ a tin of chickpeas

1-2 tbsp curry paste

500g cauliflower

100g vegan/coconut yoghurt




  • Pre-head the oven to 200 C

  • Divide your burgers into 4 pieces and roll into balls with your hands

  • 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

  • Meanwhile, fry off your Bollywood balls with a little oil in a frying pan. Keep turning the balls so you get an even browning. This will probably take about 12-15 mins and so you can be prepping other things whilst they cook.

  • Slice and dice your red pepper

  • 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.

  • Grate your cauliflower so it turns into crumbs, or alternatively blitz in a food processer

  • 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

  • Remove veg & coconut milk mix from the hob

  • Arrange cauliflower rice on your serving plates, followed by the veg mix. Put the Bollywood balls on top.

  • Finish by adding some coconut yoghurt and garnish with coriander

  • Serve and enjoy immediately!

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