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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, crushed tomatoes (tomato puree, sea salt, citric acid), red peppers, carrots, chickpeas, safflower oil, tomato paste(vine ripened tomatoes), red lentils, baby spinach, garlic, cilantro, sea salt, cinnamon, madras curry powder (fenugreek, coriander, turmeric, cumin, celery seed, mace, red pepper, black pepper, ginger and garlic), sugar, ground coriander, turmeric, ground cumin, garam masala (a blend of freshly ground spices including coriander), cumin seeds, bay leaves, red chili flakes
Serving Size: 11.6oz, Calories: 410 (from Fat: 210), Total Fat: 24g (Saturated: 2g, Trans: 0g), Cholesterol: 0mg, Sodium: 135mg, Total Carbohydrate: 42g (Dietary Fiber: 12g, Sugars: 14g), Protein: 10g
Posted by MJ on 20th Mar 2018
Love this as a side to go with any of the Indian entrees like Butter Chicken, Chicken Korma, etc. It's got a tomato base so you may want to pair it with something less tomat0-ey...or more depending on your mood.
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.