Vegetable and Chickpea Curry over Coconut Rice

Prep Time 25-30 min. | Medium
Thaw in refrigerator.

1. In a saucepan, add coconut milk mixture, 1 cup water, 1/8 tsp. kosher salt, and rice. Bring to boil. Stir once to combine, cover, and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
2. Meanwhile, preheat a large saute pan over med. high heat. Remove vegetables from bag and cut into bite sized pieces. Add 1 Tbsp. olive oil and bag of vegetables. Cook for 2-3 min.
3. Add 1 tsp. kosher salt to spiced chickpea mixture and add to pan, stirring to combine. Cook for 3-4 min. Add coconut tomato sauce to pan and stir. Once mixture is brought to a boil, reduce heat and simmer for 6-8 min.
4. Evenly distribute coconut rice in bowls. Top with vegetable and chickpea curry and sprinkle with cashews.

Prep Time 25-30 min. | Large
Thaw in refrigerator.

1. In a saucepan, add coconut milk mixture, 2 cups water, 1/4 tsp. kosher salt, and rice. Bring to boil. Stir once to combine, cover, and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
2. Meanwhile, preheat a large saute pan over med. high heat. Remove vegetables from bag and cut into bite sized pieces. Add 2 Tbsp. olive oil and bag of vegetables. Cook for 2-3 min.
3. Add 2 tsp. kosher salt to spiced chickpea mixture and add to pan, stirring to combine. Cook for 3-4 min. Add coconut tomato sauce to pan and stir. Once mixture is brought to a boil, reduce heat and simmer for 6-8 min.
4. Evenly distribute coconut rice in bowls. Top with vegetable and chickpea curry and sprinkle with cashews.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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