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Veggie Chickpea Curry (Vegan)

This sweet and tangy Thai style dish has chickpeas, cauliflower, carrots and snap peas slow cooked in our homemade tomato sauce (flavored with coconut milk and authentic curry paste).

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Cooking Instructions

Slow Cooker: 4-6 Hrs on Low (make sure your slow cooker is between a quarter to three quarters filled, any less the sauce will burn and any more the meal may not cook in time)

Boil in Bag: Boil a pot of water. Place the frozen meal bag into the pot. Cook for 20 minutes. Make sure the bag is submerged in water and not touching the pot, any plastic touching the pot will burn. CAUTION: Bag will be hot and contains hot steam when opened.

Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy and shellfish.

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