Express
Cauliflower Curry Rice Bowl
with toasted coconut
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Coconuts), Milk
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Under %{max_calories} caloriesVegetarian
Chef
Maija Barnes
Cauliflower, curry, and coconut, oh my! Enjoy this fluffy rice bowl with a creamy, tomato-y, and curry sauce that perfectly coats tender cauliflower. We can't wait for you to dig in!
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
- 8 oz. Cauliflower Florets
- 4 oz. Fire Roasted Diced Tomatoes
- 2.88 oz. Minute Rice
- 4 Green Onions
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2 Tbsp. Sweetened Flaked Coconut
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Curry Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oOA0oJqy
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Calories390
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Carbohydrates55g
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Net Carbs49g
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Fat16g
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Protein8g
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Sodium1000mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts or diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor. If using shrimp, pat dry. Cook until shrimp reach minimum internal temperature, 2-3 minutes per side. Add to rice bowl as desired.
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1 Heat the Rice
In a large microwave-safe bowl, combine rice, 1 cup water, and 1/4 tsp. salt. Leave at least 3” of room on top to prevent overboil.
Microwave uncovered, 4 minutes.Carefully remove rice from microwave and stir. Microwave again uncovered, 2 minutes.Carefully remove rice from microwave. Rest, 5 minutes.While rice heats, continue recipe. -
2 Prepare Ingredients and Toast Coconut
Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green portions of green onions on an angle. Keep white and green portions separate.
Line a plate with a paper towel.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add coconut to hot pan and stir occasionally until toasted, 2-3 minutes.Remove from burner and transfer coconut to towel-lined plate. -
3 Start the Curry
Break cauliflower into bite-sized pieces using hands.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan. Stir occasionally until fragrant, 30-60 seconds.Add 1/4 cup water and cauliflower and bring to a simmer.Once simmering, cover and stir occasionally until water is mostly evaporated and vegetables are tender, 3-5 minutes.Uncover and stir often until lightly browned, 2-4 minutes. -
4 Finish Curry and Finish Dish
Add cream base, tomatoes, curry powder, mirepoix base, and a pinch of salt to hot pan. Reduce heat to medium-low and stir occasionally until sauce thickens, 3-5 minutes.
Remove from burner.Plate dish as pictured on front of card, topping rice with curry, toasted coconut, and green portions of green onions. Bon appétit!
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