Spicy Cauliflower Tikka Masala

with chickpeas and rice

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 4 days

Contains: Milk, 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

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
  • Info
    3 oz. Creme Fraiche
  • 2.88 oz. Minute Rice
  • 1 Jalapeno Pepper
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • 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.

  1. 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. 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. 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. 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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