Curried Cauliflower & Chickpea Bowls

Name: Curried Cauliflower & Chickpea Bowls with Rice, Yogurt & Cilantro
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 10 ounce Cauliflower Florets; 1 unit Yellow Onion; 1 unit Chickpeas; ¼ ounce Cilantro; 1 tablespoon Curry Powder; ½ cup Jasmine Rice; 1 unit Veggie Stock Concentrate; 1 teaspoon Garam Masala; 5 ounce Curry Sauce Base; 2 tablespoon Yogurt; Salt; Pepper; 2 teaspoon Olive Oil; 1 teaspoon Cooking Oil; ½ teaspoon Sugar; 2 tablespoon Butter

with Rice, Yogurt & Cilantro

Get Free Ready Made Meals For Life + 50% Off

If you’ve ever been daunted by the idea of making curry at home, you’re in luck! We send you all the spices you need plus a headstart on the tikka masala sauce that makes this vegetarian dish super easy to prepare. Cauliflower is roasted with curry powder then finishes cooking with chickpeas in the richly flavored sauce. Serve it over jasmine rice, drizzle with yogurt, then sprinkle with cilantro for a seriously good curry for when you’re in a hurry (even if you’re not!).

Tags:

Veggie

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

10 ounce

Cauliflower Florets

1 unit

Yellow Onion

1 unit

Chickpeas

¼ ounce

Cilantro

1 tablespoon

Curry Powder

½ cup

Jasmine Rice

1 unit

Veggie Stock Concentrate

1 teaspoon

Garam Masala

5 ounce

Curry Sauce Base

(Contains: Milk)

2 tablespoon

Yogurt

(Contains: Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories750 kcal

Fat28 g

Saturated Fat9 g

Carbohydrate105 g

Sugar19 g

Dietary Fiber11 g

Protein19 g

Cholesterol30 mg

Sodium1280 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Bowl

•Baking Sheet

•Small pot

•Large Pan

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut cauliflower florets into bite-size pieces if necessary. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Drain chickpeas, reserving ¼ cup liquid (½ cup for 4). Pick cilantro leaves from stems.

• In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder, and a couple big pinches of salt until coated. • Spread cauliflower out on a baking sheet; roast on top rack until tender, 20-25 minutes.

• In a small pot, combine rice, stock concentrate, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes. • Add chickpeas and half the garam masala (all for 4 servings); cook, stirring occasionally, until fragrant, 1-2 minutes.

• Stir in curry sauce base, reserved chickpea liquid, ½ tsp sugar (1 tsp for 4 servings), and ¼ cup water (½ cup for 4) to pan with chickpeas. Cook, stirring occasionally, until thickened, 1-2 minutes. • Remove from heat; stir in 2 TBSP butter (4 TBSP for 4) until melted. Taste and generously season with salt and pepper.

• Fluff rice with a fork; divide between one side of each bowl. Serve chickpea curry next to rice. Arrange cauliflower in the middle. Drizzle with yogurt. Sprinkle with cilantro leaves and serve.