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Purple Carrot
Chana Masala
with Cilantro & Curry Roasted Potatoes
$13
This hearty chickpea stew is full of flavor, and spices—including potatoes that get tossed with a Madras curry powder before roasting. When you add everything together, it makes for an incredibly tasty, and super satisfying meal.
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.
Yukon Gold Potatoes, Chickpeas [cooked dried chickpeas, water, salt, disodium EDTA (to preserve color)], Plum Tomatoes, Yellow Onion, Water, Canola Oil, Jalapeño Peppers, Lemon Juice, Garlic, Ginger, Cilantro, Tomato Powder [tomatoes, silicon dioxide (anti-caking agent)], Madras Curry Powder (spices, turmeric, salt), Salt, Ground Coriander, Turbinado Sugar (evaporated cane juice), Garam Masala (spices, turmeric, canola oil), Cumin Seeds, Chili Powder (crushed chile peppers), Ground Cinnamon.
Allergens: N/A