Meal Kit

Coconut Cauliflower Curry and Basmati Rice

with mangoes and red lentils

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy, Tree Nuts

Calories Conscious
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)

  • Info
    2 fl. oz. Coconut Curry Sauce
  • 3 oz. Frozen Mangoes
  • ¼ oz. Cilantro
  • ½ cup Basmati Rice
  • ⅓ cup Red Lentils
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing 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
  1. 1

    Make the Rice

    Bring a small pot with rice, 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. While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut cauliflower florets into 1” pieces. Mince cilantro, leaves and stems. Coarsely chop mango. Combine mango, cilantro, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.

  3. 3

    Sear the Cauliflower

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

  4. 4

    Cook the Lentils and Cauliflower

    Add lentils and 1 ½ cups water to hot pan and bring to a boil. Once boiling, stir occasionally, breaking up clumps, until lentils begin to get translucent around the edges, 5-7 minutes. Add cauliflower and curry sauce without stirring. Cover, and cook undisturbed until lentils and cauliflower are tender, 5-6 minutes.
    Uncover, and stir in ¼ tsp. salt and a pinch of pepper.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping with rice with cauliflower and lentils and garnishing with mango-cilantro. Bon appétit!

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