Creamy red lentils and market veggies in a charred onion & thyme broth with a hint of Vadouvan curry.
Short History: The history of Vadouvan curry starts in Southeast India and also involves the French. When the French brought back to their country the idea of a curry blend, they ended up with one that was milder than the original that they experienced in Puducherry. With this meal, you will receive protein, iron, fiber, magnesium, potassium, antioxidants, and others.
Reheating Instructions: Simmer in a pot for 2 to 3 minutes.
“Good mix of flavors” – Lucy Gu. from Glendale
“So much flavor!” – Liz Ho. from Tempe