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
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.
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.
Before You Cook
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
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.
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.
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.
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.
Plate with rice and mango chutney
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