Purple Carrot
Thai Green Curry
roasted eggplant, roasted cauliflower, green beans
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This Thai Green Curry features a velvety coconut milk sauce infused with fragrant lemongrass and galangal, served over a bed of fluffy rice to soak up every drop of bold, medium-hot flavor. Loaded with crisp green beans and silky eggplant, this upgraded meal now includes a savory side of curried roasted cauliflower for a complete and hearty plant-based dinner.
Store in the fridge (not the freezer)!
- CAULIFLOWER, BROWN RICE [WATER, BROWN RICE], COCONUT MILK [COCONUT WATER (60%), WATER], EDAMAME, EGGPLANT, GREEN BEANS, WATER, CARROT, RED PEPPER, BAMBOO SHOOTS STRIPS (WATER BAMBOO SHOOT CITRIC ACID), OLIVE OIL, GREEN CURRY PASTE [LEMONGRASS, GARLIC, SHALLOT, BASIL, GREEN CHILI, MAKRUT LIME LEAF, CILANTRO, TURMERIC, GALANGAL, ANISE SEED, PEPPERCORN], CHOPPED CILANTRO, BASIL, CORNSTARCH, CANOLA OIL, SALT, LIME JUICE, BROWN CANE SUGAR [SUGAR, MOLASSES], CILANTRO, MADRAS CURRY POWDER, GRANULATED GARLIC, XANTHAN GUM.
Allergens: coconut, soy