A perfect balance of earthy, faintly bitter cumin, sharp piperine of black pepper and the citrus undertones of fresh coriander. The distinctive heat from black pepper is well grounded by cumin to bring you our traditional Goan Green Curry! Growing up, a Sunday lunch favourite at home was Chicken Green Curry with green peas and cubed potatoes, eaten with a pilaf or whole wheat chapattis to mop up the delicious gravy!  A vegan curry of winter melon, zucchini, spinach, snake beans and green peas goes down a treat!