Sweet Potato & Chickpea Curry | Ready To Eat Meal

This craveable vegetarian curry begins with onion and garlic cooked with an aromatic duo of Madras curry powder and house-blended garam masala (the quintessential Indian spice blend). Coconut milk adds a creamy texture to a hearty stew of chickpeas and sweet potato. It’s served beside biryani loaded with ginger, leeks, carrots, and bell peppers, and flavored with coriander and cardamom—perfect for soaking up every last drop of flavorful sauce. On the side is a simple mix of salt-and pepper roasted summer squash.

Ingredients: Water, Zucchini, Chickpeas (Prepared Chickpeas Beans, Water, Salt, Disodium Edta (Color Retention)), Yellow Squash, Coconut Milk (Coconut, Water, Guar Gum), Sweet Potatoes (Sweet Potatoes, Sodium Metabisulfite (Added To Maintain Color)), Brown Basmati Rice, Olive Pomace Oil, Leeks, Red Bell Peppers, Poblano Peppers, Onions, Ginger, Green Onions, Red Onions, Tomato Paste (Tomatoes, Citric Acid), Cilantro, Carrots, Garlic, Sea Salt, Curry Powder (Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Cloves, Onion, Red Pepper, Ginger), Toasted Garlic, Tandoori Spice (Salt, Spices (Coriander, Fenugreek, Cinnamon, Nutmeg), Lemon Peel, Beet Powder, Tomato Powder, Paprika, Garlic, Cayenne Pepper, Canola Oil), Coriander, Black Pepper, Caraway Seeds, Cinnamon, White Pepper, Granulated Garlic, Cloves, Smoked Paprika, Cumin, Nutmeg, Granulated Onion, Ground Fennel, Turmeric, Cardamom, Toasted Onion Powder, Dried Thyme, Dried Oregano, Ground Bay Leaves, Ground Fenugreek