meal

Vegan Vegetable Curry

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Leah Cohen

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6820 reviews

Vegetable Curry by Chef Leah Cohen heats things up with this southeast Asian inspired vegan meal with cauliflower and bok choy.

byLeah Cohen

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Why everybody loves this meal

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delicisou

Nersel
· 07/13/22
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Always my FAB

Shawna
· 07/01/22
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Very tasty and satisfying, though some of the eggplant was undercooked, which is not nice.

William
· 06/29/22
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I really loved this meal. I hate to say that surprised me, but it did. Any kind of Thai curry is good, but this really hit the spot!

Lauren
· 06/16/22
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wish it had slightly less sodium and sugar.

Thomas
· 06/13/22
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very tasty + full of vegetables

Constance
· 06/03/22
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It was delicious!

Laura
· 05/30/22
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Perfect presentation and taste

Patrice
· 05/28/22
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This dish was so good I'm actually making it right now. Anyone who shits on vegan dishes needs to try this.

Matthew
· 04/22/22
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It was really good. The addition of tofu would have made it even better.

Jennifer
· 04/16/22

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Nutritional Info

Calories

400

Protein

12g

Fat

30g

Carbohydrates

29g

Ingredients:

Alcohol, Baby Bok Choy, Canola Oil, Cauliflower, Cherry Tomatoes, Cilantro, Cinnamon, Cloves, Coconut Milk, Coriander, Cumin Seeds, Curry Powder, Edamame, Eggplant, Garlic, Ginger, High Fructose Syrup, Kosher Salt, Light Brown Sugar, Light Soy Sauce, Rice, Salt, Soybean Oil, Soybeans, Spanish Onions, Star Anise, Sunflower Oil, Turmeric Powder, Vinegar, Water, Wheat

dishesdishes

Heating Instructions

Chef preparation

Recommended for special occations.

1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through

Quick preparation

Don't you worry is time is an isue we got you covered!

1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins

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