Vegetable Korma

Serving Size 8 oz. (227g), Servings Per Container 2, Amount Per Serving Calories 260, Total Fat 7g (9% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 650mg (28% DV), Total Carbohydrate 43g (16% DV), Dietary Fiber 3g (11% DV), Sugars 3g (Includes 0g Added Sugars 0% DV), Protein 5g, Vitamin D 0mcg (0% DV), Calcium 109mg (8% DV), Iron 1mg (6% DV), Potassium 290mg (6% DV)

Per 16 oz. Container (454g), Amount Per Container Calories 520, Total Fat 15g (19% DV), Saturated Fat 6g (30% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 1300mg (57% DV), Total Carbohydrate 87g (32% DV), Dietary Fiber 6g (21% DV), Sugars 7g (Includes 0g Added Sugars 0% DV), Protein 10g, Vitamin D 0mcg (0% DV), Calcium 217mg (15% DV), Iron 1mg (6% DV), Potassium 581mg (10% DV)

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

VEGETABLE KORMA: Crushed Tomatoes (tomatoes, tomato paste, salt), Water, Carrots, Cauliflower, Broccoli, Onion, Heavy Cream, Tomato Puree, Butter (pasteurized cream, natural flavorings), Ginger, Salt, Spices, Garlic, Expeller Pressed Canola Oil, Garam Masala (spices), Turmeric, Paprika

BASMATI SAFFRON RICE: Water, Basmati Rice, Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Cardamom, Bay Leaf, Saffron

CONTAINS: Milk

Microwave: Remove the sleeve. Peel back the film 2 inches on the corner of the non-rice side. Heat on high for 3-5 minutes, or until piping hot.* Let it stand for 2 minutes. Enjoy! Cooking times may vary.

Stove Top: Take out 2 medium pans (non-stick preferred). Add 1/4 cup of water into each pan. Remove the sleeve and film from the food tray, and add the rice to one pan and the protein/vegetable with its sauce to the other. Apply medium/low heat to both for 6 to 8 minutes, stirring occasionally, until the food is piping hot.* Transfer the rice and the protein/vegetable with sauce to a bowl or plate.

Oven/Toaster Oven: Preheat the oven to 350°F. Add 1/4 cup of water into an oven-safe baking container. Remove the film from the food tray and empty the contents into the oven-safe baking container, keeping the rice and the protein/vegetable with its sauce separated. Discard the food tray. Cover the baking container with tin foil. Bake the dish for 20-25 minutes or until the food is piping hot in the center.* Handle carefully.

*Each meal should be heated until it reaches an internal temperature of 165°F. Caution: meals will be hot to the touch once heated.