Creamy Coconut Curry with Jasmine Rice & Vegetables

Veggie Only Coconut Curry:
Coconut Curry Sauce- Coconut milk, onion, garlic, ginger, curry, cumin, paprika, cayenne, coriander, brown sugar, tomato sauce, kosher salt, white pepper, blended oil (canola and olive oil), basil, cilantro

Vegetables- carrots, zucchini, summer squash, onion, potato, spinach, green beans, chickpeas.

Jasmine Rice- Jasmine Rice, Water, Garlic, Kosher Salt, White Pepper.

-OR-

Chicken Coconut Curry:
Coconut Curry Sauce- Coconut milk, onion, garlic, ginger, curry, cumin, paprika, cayenne, coriander, brown sugar, tomato sauce, kosher salt, white pepper, blended oil (canola and olive oil), basil, cilantro.

Chicken- Ginger, turmeric, curry, kosher salt, white pepper, canola oil, olive oil.

Vegetables- carrots, zucchini, summer squash, onion, potato, spinach, green beans, chickpeas.

Jasmine Rice- Jasmine Rice, Water, Garlic, Kosher Salt, White Pepper.

-OR-

Tofu Coconut Curry:
Coconut Curry Sauce- Coconut milk, onion, garlic, ginger, curry, cumin, paprika, cayenne, coriander, brown sugar, tomato sauce, kosher salt, white pepper, blended oil (canola and olive oil), basil, cilantro.

Cleveland Tofu (water, soybeans, calcium sulfate, glucono delta lactone, ginger, turmeric, curry, kosher salt, white pepper, canola oil, olive oil.

Vegetables- carrots, zucchini, summer squash, onion, potato, spinach, green beans, chickpeas.

Jasmine Rice- Jasmine Rice, Water, Garlic, Kosher Salt, White Pepper.

---

Heating instructions: Heat the jasmine with 1/4 c. of broth or water until it is above 140 degrees (in a pan on low, or microwave 1 minute at a time). In a saucepan place the sauce/vegetable container and the protein on medium low and heat the whole thing up to above 140 degrees. Place the jasmine in the bottom of the bowl and ladle the protein/sauce mix over the quinoa. Finally enjoy this delicious meal, made with love and lots of delicious local products!

Gluten-free, Dairy-free, Corn-free

Serves two!