Curried Cauliflower & Chickpea Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Curried Cauliflower & Chickpea Bowls

Curried Cauliflower & Chickpea Bowls

with Rice, Yogurt & Cilantro

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!).


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

Total Time30 minutes
Prep Time10 minutes


serving amount

10 ounce

Cauliflower Florets

1 unit

Yellow Onion

1 unit


¼ ounce


1 tablespoon

Curry Powder

½ cup

Jasmine Rice

1 unit

Veggie Stock Concentrate

1 teaspoon

Garam Masala

5 ounce

Curry Base Sauce

(Contains Milk)

2 tablespoon


(Contains Milk)

Not included in your delivery



2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

½ teaspoon


2 tablespoon


(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.


Medium Bowl
Baking Sheet
Small pot
Large Pan



• 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.

Roast Cauliflower

• 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.

Cook Rice

• 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.

Start Chickpea Curry

• 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.

Finish Chickpea Curry

• 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.