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With Curried Chickpeas & Almond Sultana Pilaf
This plant-based twist on a classic Indian dish includes tender cauliflower, spinach flavored with Indian spices, and creamy coconut milk. And this meal has even more to offer! The pilaf is speckled with sweet sultanas and crunchy almonds.
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.
Brown Basmati Rice, Chickpeas [cooked dried chickpeas, water, salt, disodium EDTA (to preserve color)], Cauliflower, Spinach, Yellow Onion, Canola Oil, Golden Raisins [golden raisins, sunflower oil, sulphites], Sliced Almonds, Organic Fire Roasted Diced Tomatoes [organic fire roasted diced tomatoes, organic tomato juice, citric acid, sea salt, calcium chloride], Coconut Milk [organic coconut milk, water, guar gum], Lime Juice, Ginger Root, Madras Curry Powder [spices, turmeric, salt], Garlic, Salt, Ground Cumin, Garam Masala [spices, turmeric, canola oil], Ground Coriander, Chili Powder.
Allergens: tree nut (almond, coconut).