Butternut Squash & Chickpea Curry Bowl with Tofu, Broccoli, Carrots and Cauliflower
Ingredients:
Cooked Garbanzo Beans (Garbanzo Beans, Water), Butternut Squash, Broccoli, Tofu (Non-GMO Soybeans, Water and Nigari {extract of Sea Salt}), Coconut Milk (Coconut Extract, Water), Cauliflower, Carrots, Green Peas, Expeller Pressed Canola Oil, Vegetable Base (Sautéed Vegetables {Carrots, Celery, Onions}, Evaporated Cane Sugar, Native Starch, Salt and Natural Flavoring), Yellow Curry Paste (Garlic, Lemongrass, Salt, Shallot, Galangal, Dried Red Chili, Coriander Seed, Kaffir Lime Peel, Curry Powder, Cumin, Cinnamon, Turmeric, Cardamom, Nutmeg), Onion Powder, Organic Sugar, Garlic Powder, Curry Powder (Spices, Turmeric, Salt and Red Pepper), Water, Cornstarch, Extra Virgin Olive Oil, Potassium Chloride.
Allergens:
Contains: Soy, Tree Nut (Coconut)
Vegan Meal
Weight: 12 oz
Heating Instructions:
Keep frozen until ready to heat. Remove from outer packaging.
Microwave Oven: Puncture the plastic seal covering the tray several times with a fork. Place tray in microwave oven and heat on high for approximately 4-4.5 minutes. Let stand for 2 minutes before serving. (Variations do occur in microwave ovens, so consult your owner’s guide for exact settings and time).
Conventional Oven: Preheat oven to 350F. Puncture the plastic seal covering the tray several times with a fork. Place tray on baking sheet in center of oven. Heat approximately 30-35 minutes or until hot. Let stand 2 minutes before serving.