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- Tandoori-Spiced Cauliflower with Coconut Rice and Roasted Chickpeas
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- Life 1w+Product life guaranteed for 1 week.VegetarianVeganRating, 4.4 out of 5 from 17 reviews.(17)350g(£0.89 per 100g)Price£3.10
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- 50g(£0.30 per 10g)Price£1.50
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- 38g(£0.39 per 10g)Price£1.50
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- 63g(£0.24 per 10g)Price£1.50
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- 45g(£0.53 per 10g)Price£2.40
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Search results for 2 x 400g tin chickpeas, drained well
- 400g(£0.20 per 100g)Price£0.80
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- 500ml(£1.10 per 100ml)Price£5.50
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- 400ml(£0.28 per 100ml)Price£1.10
Search results for 1 tbsp vegan butter
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Ingredients
- 500g M&S Plant Kitchen coconut yoghurt
- 1.5 tbsp smoked paprika, plus 1 tsp
- 1.5 tbsp ground cumin
- 1.5 tbsp garlic powder
- 1 tbsp garam masala
- 2.25 tsp fine salt
- 2 lemons, juice only
- 3 medium cauliflowers, halved
- 2 x 400g tin chickpeas, drained well
- 6 tbsp olive oil
- 400g basmati rice
- 400ml coconut milk
- 1 tbsp vegan butter
- 35g coriander, roughly chopped, plus extra to garnish
- 1 garlic clove
- 1 tbsp lime juice
- 200g tub M&S roasted red pepper houmous
- 3 red chillies, sliced