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FARRO CURRY VEGETABLE BOWL

Made With:

Product

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils, or major allergens.

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Tip

You may decide to build the bowl from a fresh station by following the build in the recipe. You may also decide to complete the bowl as grab n go. You will then build in a grab n go container.

To substitute agave in this recipe, use 4 Tbsp. honey.

Nutrition Facts
Serving Size
1 SERVING (SEE METHOD FOR INSTRUCTIONS)
Amount Per Serving
Calories 632
% Daily Value
Total Fat 31.5g
48%
Saturated Fat 19.6g
98%
Cholesterol 0mg
0%
Sodium 337mg
14%
Total Carbohydrate 77.6g
26%
Dietary Fiber 14.1g
56%
Protein 17g
34%
Vitamin A 200%
Vitamin C 43%
Calcium 10%
Iron 47%
Total Time

40 min.

Serving & Size

1 SERVING (SEE METHOD FOR INSTRUCTIONS)

Yields

This mild vegetarian curry dish is made with Campbell's® Signature Low Sodium Vegetarian Vegetable Premium Culinary Foundation, chick peas, vegetables, and whole grain farro, and flavored with hints of coconut.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (SEE METHOD FOR INSTRUCTIONS)
Amount Per Serving
Calories 632
% Daily Value
Total Fat 31.5g
48%
Saturated Fat 19.6g
98%
Cholesterol 0mg
0%
Sodium 337mg
14%
Total Carbohydrate 77.6g
26%
Dietary Fiber 14.1g
56%
Protein 17g
34%
Vitamin A 200%
Vitamin C 43%
Calcium 10%
Iron 47%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
water 24  cups
Made With:

Product

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb.
farro 150 oz. 21 1/4  cups
1. In medium pot, add water and Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation. Bring to a simmer.

2. Add farro and cook about 12 minutes or until soft on the sides and firm in the middle.

CCP- Hold hot at 140°F or higher for service.
 
Weight Measure
vegetable oil 2  cups
ginger root, peeled, minced 6 oz. 2  cups
garlic, peeled, minced 5 oz. 1  cups
curry powder 5 oz. 64  tsp.
low sodium chick peas (garbanzo beans), canned, rinsed, drained 167 oz. 32  cups
unsweetened coconut milk 223 oz. 28  cups
kosher salt 4  tsp.
agave 1  cups
spinach, julienned 67 oz. 32  cups
carrot, shredded 96 oz. 32  cups
cauliflower, chopped 120 oz. 32  cups
cornstarch 14 oz. 3  cups
water 3  cups
3. Heat a medium sized pot on low. Add vegetable oil, ginger, garlic and curry powder and cook for 2 minutes.

4. Add chickpeas, coconut milk, salt, agave, spinach, carrot and cauliflower. Bring to a low simmer for 20 minutes.

5. Mix cornstarch and cold water in a small bowl.

6. Add the cornstarch mixture to the pot and stir. Simmer for 5 minutes.

CCP: Heat to 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher.


 
Weight Measure
green onion, chopped 1 oz. 5  tbsp.
8. To assemble, portion the following into a 20 oz. bowl:
  • (2) #8 scoops, 1 cup farro
  • (2) #8 spoodles, 1 cup vegetable curry mixture 
9. Garnish with a pinch of green onion. Serve immediately.

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