Vegetable & Chickpea Curry

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Meal Weight: 11.7 oz
Low Sodium (less than 140mg per 100g)

Sale price$8.99

Meal Details


Oven-roasted bell peppers and carrots with cauliflower, spinach and cumin in a chickpea & lentil sauce.

Nutritional Information

Calories (amount per serving)360
% Daily Value
Total Fat 21g27%
Saturated Fat 2.5g13%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 360mg16%
Total Carbohydrate 35g13%
Dietary Fiber 9g32%
Total Sugars 10g
*Includes 0g Added Sugars0%
Protein 9g
Vitamin D 0mcg0%
Calcium 113mg8%
Iron 3mg15%
Potassium 621mg15%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories per day is used for general nutrition advice.


Onion, Cauliflower, Water, Crushed Tomato (Tomatoes, Tomato Puree, Sea Salt, Citric Acid), Red Bell Pepper, Carrot, Chickpeas, Avocado Oil, Tomato Paste (Vine Ripened Tomatoes), Green Lentils, Spinach, Garlic (Garlic, Water, Citric Acid), Cilantro, Sea Salt (Salt, Magnesium Carbonate), Cinnamon, Ginger, Madras Curry Powder (Fenugreek, Coriander, Turmeric, Cumin, Celery Seed, Mace, Red Pepper, Black Pepper, Ginger, Garlic), Ground Coriander, Turmeric, Ground Cumin, Garam Masala (A Blend Of Freshly Ground Spices Including Coriander), Cumin Seed, Bay Leaf, Crushed Red Chili Pepper.

Oven Cooking Instructions

1. Preheat conventional oven to 350°F (325°F for convection ovens)
2. Remove cardboard sleeve
3. Pierce film with a knife or fork
4. Place on baking tray
5. Cook in center of oven for 30-40 min
6. Let stand for 2 minutes

Microwave Cooking Instructions

1. Remove cardboard sleeve
2. Pierce film with a knife or fork
3. Microwave for 3-5 mins or until cooked throughout
4. Stir, and let stand for 1 minute

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