Coconut milk, chickpeas, and spices, all combined into one ready-to-shove-heaping-spoonfuls-in-your-mouth blend? Yes please. YES please. We had to say it twice to get the point across. And, roasted cauliflower with poppin’ flavor and golden raisins? You’re killing us. Raisins serve as the perfect juicy explosion of sweetness in an otherwise savory meal, and can we talk about that naan with sumac yogurt? Dippable goodness to cool your mouth off when you’re inhaling tikka masala that’s screamin’ hot out of the pot. JK don’t do that and burn your mouth. Burnt mouth regret is not on tap tonight. Just perfectly warm Thursday night happy chickpea tikka masala vibes 🙂
What’s in your bag:
- Chickpea tikka masala
- Roasted cauliflower w/ golden raisins
- Sumac yogurt
- Basmati rice
- Garlic naan
What you’ll need from home:
- A pot
- A saute pan
- An aluminum foil-lined sheet tray
Total prep time: 10 minutes
The Chickpea Tikka Masala
- Pour masala into a pot. Heat on medium heat, stirring occasionally, for 8-10 minutes or until warmed through. Feel free to add a splash of water and adjust to desired consistency.
The Cauliflower + Naan
- Heat oven to 350 degrees
- Place cauliflower on one half of your aluminum foil-lined sheet tray and place your tray in the oven for 7-10 minutes or until warmed through. With 3-4 minutes left, add your naan.
- Remove carefully.
The Rice
Two options here:
Option #1: (Recommended) Get a saute pan hot with a teaspoon of oil over medium heat. Pop in the rice and toss ‘til hot and a little bit crispy, just a few minutes.
Option #2: Put the rice in a microwave safe bowl. Drizzle a teaspoon or two of water over it. Heat it for 2-3 minutes.
The Sumac Yogurt
- Cold is the way to go!
To serve, spoon the rice on your plate and ladle the tikka masala over. On the side, add your cauliflower and naan. Yogurt goes on the naan, or as a dollop on the masala. Enjoy!
That’s it! Dinner solved, dinner served. #weareWECO
