Curried Cauliflower & Chickpea Bowls
with Rice, Yogurt & Cilantro
- Milk
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!).
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
(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
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the curry's rich taste, though some found it too spicy or sweet; adjusting spices to taste is recommended.
- Ease of prep: Simple to make with minimal prep, but a few found the instructions confusing or the process time-consuming.
- Suggestions: Consider adding raisins, cashews, or extra veggies like zucchini for more texture and flavor variety 🍲.
- Portions: Some wanted more cauliflower or rice; others found it filling enough to stretch across multiple servings.
- Texture: A few suggested adding crunch, like air-frying chickpeas or including nuts, to balance the softer components.
Reviews from our home cooks
This was really tasty. Loved the curry cauliflower. The chickpeas were great too. Nice spice and heat level. I sadly over-salted the cauliflower, but it was still dang good.
A little more crispiness (for texture) would make this even better. It's tough to get the cauliflower to get real crispy, but I did bake a little longer than intended, which helped. Also probably the spiciest meal I've had from Hello Fresh, so that was a nice surprise.
Spices are delicious. I ended up stewing the cauliflower after I baked it a little bit. I also let the curry simmer for about 25 minutes. Not sure why you sent such a small packet of rice for two people. I used my smallest pot, and it is hard to cook small amount of rice like that. Otherwise everything fresh and delicious I will make this again.
I put the chick peas and the cauliflower in the air fryer and that worked great plus saved a lot of time. Should consider putting that option in the recipe.
Loved the curry flavors and the sides. My boys said they'd prefer chicken, but my vegetarian daughter loved the chickpeas. Rice and cauliflower were great. This was also easy to expand on. I had cauliflower so I made more and and I made some extra rice as well and I was able to stretch it across 2 adults, 3 teens, and a toddler
Love cauliflower and curry flavors. Always have always will. The curry sauce that comes with packs a punch - love the addition of butter too to make it extra tasty
I'm a huge fan of roasted cauliflower. This was absolutely amazing, the yogurt sauce made for an enjoyable contrast. This is one I will make again for sure!
We loved the spicy level. Could have used even more cauliflower though! Thank you for brown rice!!! I wish you had more meals with brown rice.
The curry/chickpea and rice were delicious, but there was too much curry powder for the cauliflower, and it tasted bitter after baking. It was ok when mixed in with the curried chickpeas, but not good at all on their own.
The chickpea bowls are the BEST!! I will get one every time
