Meal Kit

Coconut Cauliflower Curry and Basmati Rice

with mangoes and red lentils

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 3 oz. Frozen Mangoes
  • ⅓ cup Red Lentils
  • Info
    2 fl. oz. Coconut Curry Sauce
  • ½ cup Basmati Rice
  • ¼ oz. Cilantro
  • 12 oz. Cauliflower Florets

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
    482
  • Carbohydrates
    77g
  • Fat
    12g
  • Protein
    16g
  • Sodium
    1226mg

Recipe Steps

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
  1. 1

    Rice Rice

    Bring a small pot with rice and 1 cup water and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes. Remove from burner and set aside.

  2. 2

    Prep

    Cut cauliflower florets into 1” pieces. Mince cilantro leaves and stems Coarsely chop mango and place in a bowl with cilantro, 2 tsp oil, ¼ tsp salt and a pinch of pepper. Stir together ad set aside.

  3. 3

    Sear Cauliflower

    Place a large oven-safe pan over medium heat and add 2 tsp. olive oil. Add cauliflower florets to hot pan and stir often until browned, 3-4 minutes. Season with a pinch of salt and pepper and remove to plate.

  4. 4

    Cook Lentils

    Add lentils and 1¼ cups water to pan from cooking cauliflower return to medium heat. Bring to a boil and cook until lentil lentils begin to get translucent around the edges, 5-7 minutes. Add cauliflower and curry sauce without stirring. Cover and cook until lentils and cauliflower are tender, 5-6 minutes. Stir in with ¼ tsp salt and a pinch of pepper.

  5. 5

    Plate

    Plate with rice and mango chutney

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