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Curry Roasted Cauliflower with Masala Chickpeas & Ginger Cucumber Salsa
2 or 4 Serving Dinner

Curry Roasted Cauliflower

with Masala Chickpeas & Ginger Cucumber Salsa

Tags: Gluten-Free, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
370
FAT
6g
CARBOHYDRATES
58g
PROTEIN
19g

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INGREDIENTS

  1. 10 oz cauliflower florets
  2. 1 tsp curry powder
  3. 1 garlic clove, peeled and minced
  4. 1 oz fresh ginger, peeled and minced (divided)
  5. 13.4 oz chickpeas, drained and rinsed
  6. 1 tsp garam masala
  7. 1 tbsp tomato powder
  8. 1 cucumber, diced
  9. 1 scallion, trimmed and thinly sliced
  10. 1 lime, zested and juiced
  11. ¼ oz fresh cilantro, leaves and tender stems chopped
  12. 1 oz tamarind chutney
  13. Salt*
  14. 3 tbsp olive oil*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Baking sheet, Small nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
370
FAT
6g
CARBOHYDRATES
58g
PROTEIN
19g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the cauliflower

Preheat the oven to 425°F. Add cauliflower florets, curry powder, 1 tbsp olive oil, and a pinch of salt to a baking sheet and toss. Roast cauliflower until tender and golden brown, 12 to 15 minutes. (4-serving meal: use 2 tbsp olive oil)

2
Make the masala chickpeas

Add 1 tbsp olive oil, garlic, just half the ginger, and a pinch of salt to a small nonstick skillet and cook until fragrant, 1 to 2 minutes. Add chickpeas, garam masala, tomato powder, and ½ cup water and bring mixture to a simmer. Cook until mixture reduces slightly and begins to coat the chickpeas, 3 to 6 minutes. Turn off the heat and cover skillet with a lid to keep warm. (4-serving meal: use 2 tbsp olive oil, ¾ cup water)

3
Make the cucumber ginger salsa

Add remaining ginger, cucumber, scallion, lime zest, lime juice, cilantro, a pinch of salt, and 1 tbsp olive oil to a small bowl. Stir to combine and set aside. (4-serving meal: use 2 tbsp olive oil)

4
Serve

Divide the masala chickpeas between bowls. Top with curry roasted cauliflower and ginger cucumber salsa. Drizzle with tamarind chutney. Enjoy!

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