Curry Myrtle

Curry Myrtle offers a gentle, native take on familiar curry flavours. Easy to use and beautifully aromatic, it adds depth to everyday cooking while bringing a uniquely Australian touch to savoury dishes.

100% Australian Curry Myrtle

• Use whole or crushed leaves in cooking to add a mild curry flavour.
• Infuse into broths, sauces and oils, or add to curries, rice dishes and vegetables.
• Best added early in cooking to allow the flavour to develop.
  
  
  
  

Curry Myrtle Vegetable Curry Recipe

Ingredients

• 1 tbsp oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp Curry Myrtle leaves, crushed
• 2 cups mixed vegetables (pumpkin, sweet potato, cauliflower)
• 1 can coconut milk
• 1 tbsp curry paste (optional for depth)
• Salt to taste
  
  Method
• Heat oil in a pan and sauté onion, garlic and ginger until fragrant.
• Add Curry Myrtle and cook for a further minute. Stir in vegetables and coat well.
• Pour in coconut milk and simmer for 15–20 minutes until vegetables are tender.
• Season to taste and serve with rice.

This dish highlights the warm, subtle flavour of Curry Myrtle without overpowering the ingredients.

Pouch: L 13cm W 3cm H 21cm

• Traditionally used as a bushfood plant.
• Valued across many Aboriginal communities.
• Contains natural antioxidants.
• Supports overall wellbeing as part of a balanced diet.
  
  
  
  
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• Traditionally used as a bushfood plant.
• Valued across many Aboriginal communities.
• Contains natural antioxidants.
• Supports overall wellbeing as part of a balanced diet.