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Veggie Chickpea Curry (Vegan)

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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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Slow Cooker Instructions

Cook for 4-6 hours on low heat. (Make sure your slow cooker is between a quarter to three quarters filled, any less and the sauce may burn. Any more and the meal may take significantly longer to cook.)

Boil in Bag Instructions

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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