Ingredient List: Snapdragon Butternut Squash Thai Curry With Tofu
Ingredients
Butternut squash, tofu (water, soybeans, and less than 2% of magnesium chloride, calcium sulfate), red thai curry sauce (water, curry base [tomato puree {tomato paste, water}, canola oil, salt, red bell pepper puree, lemongrass puree {lemongrass, water, xanthan gum, citric acid}, raisin puree, garlic powder, natural flavor, spices, corn starch, brown sugar, onion powder, ground chili pepper, ground turmeric, citric acid, cayenne pepper, xanthan gum], cane sugar, coconut cream [coconut extract, water, with xanthan gum, carrageenan, and guar gum], starch, fish sauce [anchovy extract, salt], canola oil, rice wine vinegar and contains 2% or less lime juice, spices, salt, thai basil, oleoresin paprika, natural flavors, citric acid, oleoresin lemongrass, oleoresin kaffir lime), red pepper, green beans, onion, bamboo shoot, and green onion.
Allergens
Contains: soy, fish (anchovy) and tree nut (coconut).
Check diet/allergy compliance
