Skip to main content
Purple Carrot

Spicy Red Curry Roasted Vegetables

with Tofu & Coconut Spelt

Sign Up
This dish packs a punch. We blended gochujang, a Korean fermented chile paste, with Madras-style curry powder to create a flavor powerhouse. That burst of flavor is nicely balanced by creamy, mellow coconut milk, and the protein-packed spelt ensures this dish is both delicious and filling.

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.

Water, Butternut Squash, Organic Firm Tofu [water, organic soybeans, coagulants ­(calcium sulfate, and/or nigari (magnesium chloride), and/or glucono delta lactone)], Coconut Milk (organic coconut milk, water, guar gum), Green Beans, Red Bell Pepper, Spelt, Gochujang Paste [corn syrup, rice, water, chili powder, salt, alcohol, garlic, yeast extract, onion, fermented soybean powder (soybean, water, salt), thiamine (vitamin B1), koji seed], Canola Oil, Garlic, Ginger, Cilantro, Turbinado Sugar (evaporated cane juice), Madras Curry Powder (spices, turmeric, salt), Salt.
Allergens: soy, tree nut (coconut), wheat