• 500g Mccain Oven Roasted Veg
  • 1 tin of coconut cream
  • 4 Tablespoon Olive Oil
  • 1/2 onion sliced
  • 2 cloves garlic
  • 2 green chillies
  • 100g Fried onions – Maseeha
  • Jasmin Rice
  • 2 heaped teaspoon Kurrie Kitchri Wet Masala – Purespice
  • Dhania
  • Veggie Seasoning – Robertson
  • 1 small tub Thai Olive Pesto


Make a parcel of your veggies in foil, drizzle with olive oil and season with veggie seasoning. Put into airfryer for 30 min on 190 degrees. Turn every 10 minutes.

Cook Jasmin Rice as per instructions on pack.

In a pot add the olive oil, onions, chilli and garlic to cook for 4 minutes before adding the Thai Olive Pesto and allow to cook for 4 minutes.

Add the Kurrie Kitchri wet masala to the pot allow to cook. The ingredients are green in this masala giving the green curry base which includes green chillies, coriander and mint all blitzed up. Allow to cook for 4 minutes before adding in the coconut cream and cook for 8 minutes on a medium heat. A dash of fresh cream can be added.

Added 3/4 of the roasted veg to sauce and mix. Keep the remainder of veg to garnish when serving.

Serve with rice, garnish with fried onions and coriander.

Source: Spice Goddess Eats