Tamarind Eggplant Curry w/ Rice Zucchini

Tamarind Eggplant Curry w/ Rice Zucchini375g Serve Sweet and sour South Indian style curry with bite size pieces of eggplant, cherry tomatoes and fresh coriander. Using light and fragrant spices such as fenugreek, turmeric and mustard this vegan curry is sticky, sour and balanced out with a touch of coconut. Served with brown jasmine rice. This meal is also suitable for anyone following a gluten free, lactose free or vegan diet. This meal has been endorsed by Coeliac Australia which

Delivers 35

Suitable for many including those with dietary sensitivities who refuse to compromise on flavour

After completing your order

capsicum and eggplant combined with Kaffir lime leaves

210g - 2 x 105g serves per pack

a loved one going through tough times or illness

375g Serve

Vegan Dahl mixed with baby spinach and pumpkin and matched with roasted cauliflower spiced with turmeric and smoked paprika

This bold and satisfying dish features lean pork which is slow-cooked for hours in our very own house marinade

Monash University Low FODMAP Certified™ recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™

these meals will give you more time for unpacking boxes

white chocolate and macadamia nut snack