Earthy brown mushrooms and tender white beans simmered in a coconut red curry with ginger, turmeric, and a touch of red chili pepper. The curry sits alongside arroz rojo, a Mexican-style brown rice slow-cooked with diced tomatoes, bell peppers, and smoky chipotle in adobo. Steamed cauliflower rounds out the plate, tossed in a bright lemon and fresh parsley vinaigrette. Every component is fully plant-based, bringing together warmth from the curry and a clean, herby lift from the vegetables.

Brown rice, white beans, brown mushrooms, cauliflower, diced tomatoes, red bell peppers, green bell peppers, red onion, yellow onion, coconut milk, red curry paste, chipotle chili peppers in adobo, fresh garlic, fresh ginger, fresh cilantro, fresh parsley, olive oil, sunflower oil, apple cider vinegar, lemon juice, erythritol, smoked paprika, curry powder, cumin, paprika, turmeric, dried oregano, black pepper, kosher salt.

Sulphites.