Shrimp, Cauliflower & Chickpea Tikka Masala
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!).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Cauliflower Florets
1 unit
Yellow 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
Shrimp
(Contains Shellfish)
Not included in your delivery
2 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 3-5 minutes for shrimp, or 4-6 minutes for chicken. Turn off heat; transfer to a plate. Wipe out pan.
• In a small pot, combine rice, 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.
Use pan used for shrimp or chicken here.
• 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 season with salt and pepper.
Stir shrimp or chicken into pan with chickpeas.
• Fluff rice with a fork; divide between one side of each bowl. Serve tikka masala next to rice. Arrange cauliflower in the middle. Drizzle with yogurt. Sprinkle with cilantro leaves and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
