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: Tree Nuts (Coconuts), Wheat
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Vegetarian
Chef
Tom Scodari
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 8 oz. Cauliflower Florets
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5⅗ fl. oz. Coconut Milk
- 3¾ oz. Minute Rice
- 3 tsp. Tomato Puree
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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) Wq4A04O4
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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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