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

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

Cauliflower has spent the last few years becoming the world's most flexible vegetable: it's become grits, mash, rice, pizza crust, coffee filters, breath mints. (The last two were jokes… we think.) But we're letting the vegetable shine here without altering its form. Instead we're augmenting, with delicious curry sauce, sweet coconut and mango, and red lentils. Take a rest from your contortions, mighty cauliflower, and take a load off into yumminess.

In Your Box (serves 2)

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

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
  • Fat
  • Protein
  • Sodium

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


    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 with rice and mango chutney

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