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Curried Chickpea Cauliflower Rice
1h 5m$15.59

Curried Chickpea Cauliflower Rice

Curried chickpeas, cauliflower, potatoes and zucchini roasted across two sheet pans, then finished with hot brown rice, lemon and cilantro.

  • chickpeas
  • dinner
  • one-pan
  • plant-based
  • rice
  • sheet-pan
  • Vegan
Bundle it with similar meals
20 min prep45 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Baby potatoes, halved · 1 Pound

Private Selection® Petite Spudlings Gourmet Red and Gold Potatoes

100%

In recipe$3.99
To buy$3.99
Details
Private Selection · 1 lb$3.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Zucchini, cut into 1/2-inch half-moons · 2 Count

Zucchini

100%

In recipe$1.79
To buy$1.79
Details
1 lb$1.79 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

Canned chickpeas, rinsed and drained · 1 Can

Goya® Canned Chick Peas

100%

In recipe$1.59
To buy$1.59
Details
GOYA · 15.5 oz$1.59 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Ready-to-heat brown rice pouch · 1 Count

Ben's Original Ready Rice Whole Grain Brown Rice, Easy Dinner Side, 8.8 oz Pouch

100%

In recipe$2.48
To buy$2.49
Details
Ben's Original · 8.8 oz$2.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Cauliflower florets · 4 Cup

Kroger® Cauliflower Florets Bag BIG DEAL!

57%

In recipe$3.45
To buy$6.00
Details
Kroger · 24 oz$6.00 per packageBuy 1Package use: 57%Product matchEstimated at KROGER

Curry powder · 2 Tablespoon

Kroger® Curry Powder Shaker

27%

In recipe$1.09
To buy$3.99
Details
Kroger · 1.62 oz$3.99 per packageBuy 1Package use: 27%Product matchEstimated at KROGER

Fresh cilantro, chopped · 0.25 Cup

Soli Organic™ Cilantro Bunch

14%

In recipe$0.28
To buy$1.99
Details
Soli Organic · 1 oz$1.99 per packageBuy 1Package use: 14%Product matchEstimated at KROGER

Olive oil · 3 Tablespoon

Kroger® Pure Olive Oil

9%

In recipe$0.56
To buy$6.29
Details
Kroger · 16.9 fl oz$6.29 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

Garlic powder · 1 Teaspoon

McCormick Garlic Powder

6%

In recipe$0.30
To buy$4.69
Details
McCormick · 3.12 oz$4.69 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

Lemon juice · 1 Tablespoon

Kroger® 100% Lemon Juice

3%

In recipe$0.06
To buy$1.79
Details
Kroger · 15 fl oz$1.79 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

Black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

Kosher salt · 1 Teaspoon

Morton Coarse Kosher Salt Coarse Salt for Cooking, 3 lb.

0%

In recipe$0.01
To buy$4.59
Details
Morton · 3 lb$4.59 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$15.59

· only what you use

$3.90

per serving · 4 servings

You pay at checkout$34.61
45% used in this recipe$19.02 unused

All ingredients selected

Checkout$42.09
Recipe portion$15.67

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • canned chickpeas-1 can
  • cauliflower florets-4 cups
  • baby potatoes-1 lb
  • zucchini-2 medium
  • fresh cilantro-1/4 cup
  • olive oil-3 tablespoons
  • curry powder-2 tablespoons
  • lemon juice-1 tablespoon
  • garlic powder-1 teaspoon
  • ready-to-heat brown rice-1 pouch
  • kosher salt-1 teaspoon
  • black pepper-1/2 teaspoon
1
Preheat and prep
Oven
Knife
Cutting Board
Can opener

Preheat the oven to 425°F with racks in the upper and lower thirds. Line two 18-by-13-inch rimmed sheet pans with parchment rated for that temperature. Rinse and drain the chickpeas. Cut potatoes into pieces no thicker than 3/4 inch, zucchini into 1/2-inch half-moons and large cauliflower florets into smaller pieces. Chop the cilantro.

Keep fingers tucked away from the knife blade while cutting the potatoes, zucchini, and cilantro.

1 can chickpeas
1 pound potatoes
2 Count zucchini
4 cups cauliflower
1/4 cup cilantro
2
Season on two sheet pans
Measuring Spoons
Rimmed sheet pan

Divide the chickpeas, cauliflower, potatoes, zucchini, oil and all seasonings evenly between the pans. Toss until coated and spread in a single layer, with potato cut sides down.

1 can chickpeas
4 cups cauliflower
1 pound potatoes
2 Count zucchini
3 tablespoons olive oil
2 tablespoons curry powder
1 teaspoon garlic powder
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
3
Roast the vegetables
Oven
Rimmed sheet pan
Oven mitts

Roast for about 25 minutes, stirring and swapping racks halfway, until the potatoes are nearly tender. Cook longer if still firm. Transfer any zucchini that is already tender to a serving bowl while the potatoes finish. Use oven mitts to handle the pans.

Use oven mitts when handling the hot sheet pan.

4
Heat the rice and finish the vegetables
Oven
Rimmed sheet pan
Oven mitts

Spread the ready-to-heat rice thinly in cleared spaces on both pans. Break up clumps and roast for 8–10 minutes more, until the rice is steaming hot throughout and the potatoes are fully fork-tender. Return reserved zucchini for the final minute to warm; use oven mitts and keep the pans level.

Use oven mitts when removing and returning the hot sheet pan to the oven.

Keep the pan level when moving it so chickpeas and rice do not slide.

1 Count brown rice
5
Finish and serve
Rimmed sheet pan

Toss the hot vegetables and rice with the lemon juice and cilantro. Let cool for 2 minutes, then divide evenly among the servings and serve warm.

The sheet pan may still be hot; use oven mitts or transfer the food before serving.

1 tablespoon lemon juice
1/4 cup cilantro
6

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