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
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express!
In Your Box (serves 2)
- 8 oz. Cauliflower Florets
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4 fl. oz. Cream Sauce Base
- 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) oqlRyR3k
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Calories400
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Carbohydrates57g
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Net Carbs50g
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Fat16g
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Protein9g
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Sodium1030mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Large 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 large 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.Reserve pan; no need to wipe clean. -
3 Start the Curry
Break cauliflower into bite-sized pieces using hands.
Return pan used to toast coconut to medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan. Stir occasionally until fragrant, 1-2 minutes.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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