Five hearty vegetarian Indian dinners for a family of four, with leftovers.
Recipes and servings
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Classic North Indian chickpea curry simmered in a deeply cooked onion-tomato masala, finished with fresh lemon juice and cilantro. Serve with fluffy basmati rice for a satisfying vegetarian main course.
Red kidney beans simmered in a warmly spiced onion-tomato gravy and finished with fresh cilantro. This home-style Indian curry has a rich, spoonable sauce made creamy by mashing a few of the beans.
On its own, before promotions
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Servings
8
Per serving
Price unavailable
servings (1–32)
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