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Purple Carrot

Cashew Vegetable Korma

with Dal Makhani

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This classic Indian curry, which can be found on many restaurant menus, is popular because it's hearty and packed with flavor. We pair it with dal makhani, made with beluga lentils—or as some people call it, the caviar of the plant-based world.

Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.

*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.

Coconut Milk (organic coconut milk, water, guar gum), Water, Yukon Gold Potato, Yellow Onion, Carrots, Green Peas, Black Beluga Lentils, Cashews, Canola Oil, Ginger, Lemon Juice, Madras Curry Powder (spices, turmeric, salt), Garlic, Salt, Dark Brown Sugar (sugar, molasses), Garam Masala (spices, turmeric, canola oil), Ground Cumin, Black Pepper.
Allergens: tree nut (cashew, coconut)