Cauliflower Curry Rice Bowl

with toasted coconut

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Tree Nuts (Coconuts), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 8 oz. Cauliflower Florets
  • Info
    4 fl. oz. Cream Sauce Base
  • 4 oz. Fire Roasted Diced Tomatoes
  • 2.88 oz. Minute Rice
  • 4 Green Onions
  • Info
    2 Tbsp. Sweetened Flaked Coconut
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 tsp. Curry Powder
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • 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.

  1. 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. 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. 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. 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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