Express
Indian-Style Cauliflower and Chickpea Curry
with rice, crispy onions, and cilantro
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat
- Vegetarian
Chef
Tom Scodari
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 8 oz. Cauliflower Florets
- 5⅗ fl. oz. Coconut Milk
- 3¾ oz. Minute Rice
- 3 tsp. Tomato Puree
- ½ oz. Crispy Fried Onions
- 2 tsp. Vegetable Base
- ¼ oz. Cilantro
- 1 tsp. Garlic Salt
- 2 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)
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Calories680
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Carbohydrates96g
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Net Carbs85g
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Fat25g
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Protein19g
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Sodium1780mg
Recipe Steps
You Will Need
- Salt
- 1 Medium Pot
- 1 Microwave-Safe Bowl
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, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to curry as desired.
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1 Start Curry and Prepare Ingredients
Drain and rinse chickpeas.
Place a medium pot over medium heat. Add chickpeas, coconut milk, tomato puree, curry powder, and garlic salt to hot pot. Bring to a simmer.Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.While curry heats, break cauliflower into bite-sized pieces using hands. -
2 Add the Cauliflower
Once simmering, add cauliflower to hot pot. Stir occasionally until cauliflower is tender, 5-8 minutes.
Remove from burner.While curry cooks, continue recipe. -
3 Cook Rice and Stem Cilantro
In a microwave-safe bowl, combine rice, 11/4 cups water, vegetable base, and 1/4 tsp. salt. Microwave uncovered, 4 minutes.
While rice cooks, stem cilantro and reserve whole leaves.Carefully remove rice from microwave and stir. Microwave again uncovered, 2 minutes.Carefully remove rice from microwave. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice with curry and garnishing with cilantro and crispy onions. Bon appétit!
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