Kadai Rice Bowl

Kadai Rice Bowl

This delicious plant-based grain bowl goes from sheet pan to table in less than 10 minutes, but that doesn’t mean you need to compromise on taste. With a chunky vegetable-based sauce and protein-rich chickpeas, it’s a mid-week marvel that is filling and healthful.


Serves: 2


  • 2 tbsp. oil
  • 1/2 cup Basmati rice
  • 1 medium size onion, chopped
  • 1 cup green pepper, chopped
  • 1 cup cauliflower, chopped
  • 5 tbsp. of Tikka N’ Curry Kadai simmer sauce
  • 1/2 cup cooked chickpeas (optional)



    • Cook 1/2 cup basmati rice according to label.
    • Heat the 2 tbsp. oil in a saucepan over medium-high heat.
    • Add onion and sauté for a few minutes. Add green pepper, cauliflower, and cook them until tender. Transfer to another plate.
    • Add 1/2 jar of Tikka N’ Curry Kadai sauce in the same saucepan. Bring it to simmer on medium-high heat.
    • Plate cooked Basmati rice. Top it with vegetables and Kadai sauce.
    • Add cooked chickpeas for extra protein if desired.


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