A big batch of chickpea coconut curry loaded with tender chickpeas, carrots, cauliflower, and red bell peppers simmered in a rich coconut-curry sauce with ginger, cumin, and turmeric. Warming, filling, and completely vegan. Heat it up and serve over rice, with naan, or straight out of the container. Bulk-sized so the whole crew eats well without anyone touching a stove.

Carrots, cauliflower, chickpeas, diced onions, coconut milk, minced ginger, red bell peppers, tomato paste, vegetable oil, ground cumin, curry powder, turmeric, red chili flakes, black pepper, salt.