FARRO CURRY VEGETABLE BOWL

FARRO CURRY VEGETABLE BOWL

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 64%
Calcium 14%
Iron 47%
Total Time

40 min.

Serving & Size

1 SERVING (SEE METHOD FOR INSTRUCTIONS)

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
4 lb.
water 24  cups
farro 150 oz. 21 1/4  cups
vegetable oil cups
ginger root 5.5 oz. cups
garlic 5 oz. cups
curry powder 4.5 oz. 64  tsp.
low sodium chick peas (garbanzo beans) 167 oz. 32  cups
unsweetened coconut milk 223 oz. 28  cups
kosher salt tsp.
agave cups
spinach 67 oz. 32  cups
carrot 96 oz. 32  cups
cauliflower 120 oz. 32  cups
cornstarch 13.5 oz. cups
water cups
green onion 1 oz. tbsp.
Instructions
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.
 
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.


 
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.

Recipe Tip

  1. 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.
  2. To substitute agave in this recipe, use 4 Tbsp. honey.
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