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Spicy Cauliflower Tikka Masala
with chickpeas and rice
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Vegetarian
Chef
Jimmy Shay
Such fragrant flavors in this Indian-style dish. The creamy, garlicky, and tomato-y sauce coats the tender cauliflower and chickpeas on top of a fluffy bed of rice. Tikka masala for the win!
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 8 fl. oz. Tomato Sauce
- 8 oz. Cauliflower Florets
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3 oz. Creme Fraiche
- 2.88 oz. Minute Rice
- 1 Jalapeno Pepper
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½ oz. Crispy Jalapenos
- ¾ tsp. Minced Ginger
- 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) WPeyJbPk
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Calories690
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Carbohydrates87g
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Net Carbs75g
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Fat31g
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Protein19g
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Sodium2430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Microwave-Safe 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
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 chicken breasts, pat dry, and on a separate cutting board, cut into 1" dice. Stir occasionally until chicken reaches minimum internal temperate, 5-7 minutes. If using shrimp, pat dry and cook until shrimp reach minimum internal temperature, 2-3 minutes per side. Add to rice as desired.
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1 Cook the Rice
In a large microwave-safe bowl, combine rice, 1 cup water, and 1/4 tsp. salt. Leave at least 3” of room on top to prevent overboil.
Microwave uncovered, 4 minutes.Carefully remove rice from microwave and stir. Microwave again uncovered, 2 minutes.Carefully remove rice from microwave. Rest, 5 minutes.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Break cauliflower into bite-sized pieces.
Stem jalapeño, halve, seed, remove ribs, and cut into 1/4" dice. Wash hands and cutting board after working with jalapeño. -
3 Cook the Cauliflower
Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil, 1/4 cup water, half the curry powder (reserve remaining for sauce), a pinch of salt, and cauliflower to hot pan. Bring to a simmer.
Once simmering, cover and stir occasionally until water is mostly evaporated and cauliflower is tender, 3-5 minutes.Uncover and stir often until lightly browned, 2-4 minutes.Remove from burner.While cauliflower cooks, continue recipe. -
4 Make Sauce and Finish Dish
Drain chickpeas.
Place a small pot over medium heat. Add 1 Tbsp. olive oil and jalapeños (to taste) to hot pot. Stir occasionally until jalapeños are fragrant and start to brown, 1-2 minutes.Add ginger and stir constantly, 30 seconds. Add tomato sauce, garlic salt, chickpeas, remaining curry powder, and a pinch of salt and stir to combine. Bring to a simmer.Once simmering, stir occasionally until combined and slightly thickened, 4-5 minutes.Remove from burner. Stir in 2/3 the crème fraîche (reserve remaining for garnish). Plate dish as pictured on front of card, topping rice with sauce and cauliflower. Garnish with remaining crème fraîche and crispy jalapeños (to taste). Bon appétit!
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