Indian-Style Vegetable Rice | Ready To Eat Meal

Fragrant Indian spices bloom in this veggie-forward vegan dish. We start by sautéing a medley of chickpeas, cauliflower, carrots, onions, and poblanos in almond milk, lime juice, and fresh cilantro, then season it with garam masala, cumin, and cardamom. It’s all combined with turmeric brown rice, then garnished with currants and toasted spiced cashews for a nutty crunch. Whole button mushrooms roasted with garlic and green onions make for a savory side.

Ingredients: mushrooms, brown rice, garbanzo beans (prepared garbanzo beans, water, salt, disodium edta to promote color retention), cauliflower, red onions, cashews, carrots, almond milk (filtered water, almonds), calcium carbonate, sea salt, potassium citrate, sunflower lecithin, gellan gum, natural flavors, vitamin a palmitate, vitamin d2, d-alpha-tocopherol (natural vitamin e), olive oil, poblano peppers, garlic, currants, green onions, ginger, cilantro, lime juice, sea salt, garam masala spice blend (cumin, coriander, black pepper, cinnamon, cloves, nutmeg, fennel, turmeric), parsley, black pepper, cumin, turmeric, chili powder, coriander, crushed red pepper flakes, cardamom, fenugreek