Sweet Potato, Green Beans, and Chickpea Curry with Quinoa Pilaf
We’re bringing it with this dish and we hope you’re ready! We start with our base of mouth-watering Thai red curry sauce and then we add Thai eggplant, chickpeas, green beans, jalapeno peppers, sweet potatoes and shallot. Our quinoa pilaf is on the side, packed with celery, carrots, onion and cilantro. It’s a comfort dish that’s perfect for the cold winter months!
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film and quinoa from the container before cooking. Place container with curry on a sheet pan and bake for 10 minutes. Check food then continue cooking for another 5-10 minutes or until warm throughout, adding in quinoa for the last 5 minutes.
Microwave: Remove plastic film from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.
Thai eggplant, chickpea, lime, sweet potato, jalapeno peppers, quinoa, celery, carrots, onions, green beans, cilantro, red Thai curry sauce: grapeseed oil, galangal, lemongrass, serrano pepper, scallions, coriander, cumin, garlic, coconut milk and coconut oil
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
- Calories: 480
- Fat: 16g
- Carbohydrates: 74g
- Protein: 16g
- Sodium: 430mg
