Thai mushroom curry simmered in coconut milk with red curry paste, fresh ginger, and basil, spooned over a hearty wild rice blend. Button mushrooms and carrots cook down in the fragrant, lightly spiced sauce until tender and full of flavour. On the side, crisp green beans and julienned bell peppers are steamed and sautéed with oregano and olive oil. A satisfying, plant-forward plate built for real appetite and real goals.

Parboiled rice, red rice, brown rice, green beans, carrots, red bell peppers, green bell peppers, button mushrooms, red onion, yellow onion, garlic, ginger paste, tomato paste, coconut milk, vegetable stock, red curry paste, olive oil, sunflower oil, lemon juice, fresh cilantro, fresh basil, fresh parsley, dried oregano, curry powder, erythritol, kosher salt, black pepper.