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Oven roasted peppers and carrots with cauliflower, spinach and toasted cumin seeds in a chickpea and lentil sauce
Ingredients: onions, cauliflower, red peppers, tomatoes, chickpeas, safflower oil, tomato puree, red lentils, spinach, garlic, cilantro, sea salt, cinnamon, ginger, mardras powder (coriander seeds, turmeric, chilies, salt, cumin seeds, fennel seeds, black pepper, garlic ginger fenugreek, cinnamon, cloves, anise, mustard), sugar, ground coriander, turmeric, ground cumin, garam masala, cumin seeds, bay leaves, chili.
Serving size: 11.3oz. Calories: 211 Protein: 8.8g Carbohydrates: 35.5g Fat: 3.8g Sodium: 1000mg
Posted by Cindy R on 14th Nov 2016
This is a mild curry with plenty of chickpeas and veggies. I liked the taste and found it satisfying. One of my favorite meals to date.
Posted by G on 18th Jul 2016
One of my favorites. Perfect with Basmati Rice or Naan.