Indian-Style Cauliflower and Chickpea Curry

with rice, crispy onions, and cilantro

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Tree Nuts (Coconuts), Wheat

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

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In Your Box (serves 2)

  • 15½ oz. Canned Chickpeas
  • 8 oz. Cauliflower Florets
  • Info
    5⅗ fl. oz. Coconut Milk
  • 3¾ oz. Minute Rice
  • 3 tsp. Tomato Puree
  • Info
    ½ oz. Crispy Fried Onions
  • 2 tsp. Vegetable Base
  • ¼ oz. Cilantro
  • 1 tsp. Garlic Salt
  • 2 tsp. Curry Powder
Contains: Sulfites
Food intolerance information

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • 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.

  1. 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. 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. 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. 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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