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Purple Carrot

Mango Chickpea & Vegetable Curry

with Brown Rice

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It's comfort in a bowl—a really delicious bowl. We've got a fragrant, filling vegetable curry paired with hearty brown rice and tasty chickpeas. And last but definitely not least, the mango chutney adds the perfect pop of flavor.

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.

Thai Curry Tofu Nuggets [organic hodo tofu nuggets (hodo tofu {water, soybean, calcium sulfate}, soybean oil), braised in curry broth: water, sugar, salt, curry blend (coriander, turmeric, fenugreek, cumin, black pepper, cayenne), garlic powder, chili flakes, cayenne, lemongrass], Short Grain Brown Rice, Water, Organic Butter Chicken Sauce [water, organic tomato paste, organic onion, organic lime juice, organic hemp seeds, organic coconut oil, sea salt, organic spices, organic date paste, organic garlic powder, organic ginger powder], Chickpeas [cooked dried chickpeas, water, salt, disodium EDTA (to preserve color)], Coconut Milk [organic coconut milk, water, guar gum], Mango Chutney [sugared mangoes (mangoes, sugar, water, salt, citric acid, acetic acid), sugar, water, corn syrup, distilled vinegar, red bell peppers, golden raisins (golden raisins, palm oil), ginger, pectin, spices (red pepper, ginger), calcium chloride, citric acid, salt, caramel color, garlic extract], Carrots, Red Bell Pepper, Zucchini, Yellow Onion, Canola Oil, Ginger, Garlic, Madras Curry Powder [spices, turmeric, salt].
Allergens: tree nut (coconut), soy