Cauliflower, kale and chickpeas with black rice

Published on 3 Jul 2025 | In Indian | By Wholeness |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:25 Minutes
- Difficulty Level

Background

This curried cauliflower, kale and chickpeas with black rice is a simple, healthy, vegan recipe. I made it with leftover boiled black rice. If you don’t have any, just cook a cupful of black rice (mixed with brown basmati, oil preferred) then rest and follow the recipe. Serve with mango chutney or raita on the side.

Recipe Rating

(5 /5)
(0 Rating)

Combination, Dairy Free, Detox, Diabetic, Egg Free, Gluten Free, Healthy, High Fibre, Nut Free, Sugar Free, Vegan

The Recipe

Ingredients

1 onion
2 garlic clove
2 cm piece ginger
1 chilli, deseeded
1 tsp cumin seeds
1 tsp coriander seeds
1 star anise
1 Tbsp tomato purée
4 medium tomatoes, chopped
½ tsp turmeric powder
2 tsp garam masala
4 curry leaves
1 cauliflower
1 carrot
2 cups curly cale
1 tin chickpeas
Black cumin seeds
1 cup cooked black rice
To serve: black cumin seeds and chopped coriander leaves

Instructions

1. Finely chop the onion, garlic, chilli and ginger.
2. Heat some oil in a pan and sauté the chopped vegetables.
3. After about 5 minutes add the whole spices and seeds, stir for a 30 seconds then add the tomato purée then the chopped tomatoes. Add the turmeric, curry leaves and garam masala. Season with salt & pepper. Cook for 5 minutes.
4. Meanwhile, chop the carrot and cauliflower into chunks. Drain the chickpeas.
5. Add these to the base sauce, toss well, then add enough water to cover the veggies generously. Bring to the boil.
6. Put a lid on and gently simmer over low heat for 20 minutes.
7. Mix in the rice, toss gently to warm through.
8. Serve with black cumin seeds and chopped coriander leaves scattered over it.