Mango, Cauliflower and Coconut Curry Rice
Recipe type: Lunch or Dinner
Prep time: 
Cook time: 
Total time: 
You can enjoy this hot or cold. When I heated mine I would do this before adding the mango, so if you wish to reheat, I recommend setting aside the mango in a separate dish – unless you don’t mind cooked mango (it’s perfectly fine to eat the mango warm too).
  • 1 cup cooked brown rice
  • 1.5 tbs curry powder (this has a bit of a bite to it so I would just use ¾ tbs if making for kids)
  • 1 cup lite coconut milk
  • 1 can chickpeas, drained and rinsed
  • 1 cup cauliflower, chopped into small florets
  • 1 tbs garlic infused olive oil (you can also use 1 tsp garlic and normal olive oil if you prefer)
  • 3 spring onions, chopped finely
  • ¼ cup coriander
  • 1 cup baby spinach
  • 2 Mr KP mangoes, diced 1cm cubes (these have the blue stickers with the little yellow mango man on them as pictured below)
  • crushed peanuts
  • lime juice and salt, to taste
  1. Take the cooked rice and in a pot stir through the coconut milk, chickpeas and curry powder, heating on the stove until warmed through.
  2. Add olive oil (and garlic if using it instead of garlic infused olive oil) to a frying pan on medium heat. Then add cauliflower and spring onions and stir occasionally until browned and cooked through.
  3. Empty the contents of the frying pan into the pot of rice, add in the coriander and lightly stir to combine.
  4. Place spinach on a platter and cover the base. Then spread over the contents of the rice pot.
  5. Top with mangoes, crushed peanuts and your desired amount of lime juice and salt.
This recipe will keep for a few days in an air tight container in the fridge, so it’s a good one to make a double batch of, so you can have some nourishing lunches and dinners on hand. It also freezes well.
Nutrition Information
Serving size: 6
Recipe by Eat Pray Workout at