Chicken, Cauliflower & Chickpea Curry
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Chicken, Cauliflower & Chickpea Curry

Chicken, Cauliflower & Chickpea Curry

plus 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 curry 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:
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

Onion

1 unit

Chickpeas

¼ ounce

Cilantro

1 tablespoon

Curry Powder

½ cup

Jasmine Rice

1 teaspoon

Garam Masala

5 ounce

Curry Sauce Base

(Contains Milk)

2 tablespoon

Yogurt

(Contains Milk)

10 ounce

Chopped Chicken Breast

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

½ teaspoon

Sugar

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories930 kcal
Fat35 g
Saturated Fat10 g
Carbohydrate96 g
Sugar19 g
Dietary Fiber10 g
Protein50 g
Cholesterol135 mg
Sodium1160 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

Prep
1

• 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 1⁄4 cup liquid (1⁄2 cup for 4). Pick cilantro leaves from stems.

Roast Cauliflower
2

• 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
3

• Meanwhile, in a small pot, combine rice, 3⁄4 cup water (11⁄2 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.

While rice cooks, open package of chicken* and drain off any excess liquid; season with salt and pepper. In a large pan, heat a drizzle of oil over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Start Curry
4

• 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.

Use pan used for chicken here.

Finish Curry
5

• Stir in curry sauce base, reserved chickpea liquid, 1⁄2 tsp sugar (1 tsp for 4 servings), and 1⁄4 cup water (1⁄2 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 season with salt and pepper.

Serve
6

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

Arrange chicken in the middle along with cauliflower.

Chicken is fully cooked when internal temperature reaches 165°.