Vegetable Coconut Curry w/ Cashews Oregano

Vegetable Coconut Curry w/ Cashews Oregano400g Serve This Malaysian style curry is packed with heaps of veggies then paired with light and fluffy Basmati rice and green beans and topped with cashews. The main vegetables of pumpkin, eggplant and sweet potato are cooked in a wonderful curry paste combining coconut, ginger, galangal, lemongrass, red chilli, garlic and brown onion. This meal is also suitable for anyone following a gluten free, lactose free or vegan diet. This meal has been

which gets a further refreshing citrus lift from the addition of lemongrass

and full of nourishing goodness

capsicum and eggplant combined with Kaffir lime leaves

It does have a kick of spice

Made in Australia by hand from at least 85% Australian ingredients

aromatic Indian-style curry is made with lean free range beef slow-cooked to perfection

spice mix and zucchini

delectable rice balls feature a luscious filling of pickled beetroot that imparts a tangy and slightly sweet essence

Using light and fragrant spices such as fenugreek

Our Triple Choc Chocolate Brownies are here to satisfy your chocolate craving with a wicked blend of rich chocolate

cashew and natural yoghurt-based sauce

eggplant and zucchini