175g Zest Kerala Blend
200g Japanese/Kent pumpkin, in 2cm dice
½ cup water
2 tsp oil
300g tin adzuki beans, drained or
150g adzuki beans, soaked, cooked and drained
100g mushrooms, quartered
10cm piece kombu/kelp
150g silverbeet leaves, washed, stems removed and sliced
In a heavy based pan heat the Zest Kerala Blend, the water and the pumpkin. Simmer with the lid on for 5 minutes, then add the adzuki beans and the kombu.
Separately, in a frying pan, season and sauté the mushroom in 2 tsps oil until they gain some colour, then add to the pot. If you think the sauce needs more liquid, add ¼ cup water at a time until it’s enough.
Cook until the pumpkin is soft but not falling apart.
Remove kombu. Then add the silverbeet to cook for a final 3 minutes.
Served with a carrot, beetroot, currant salad with a light balsamic vinegar dressing and a fried curry leaf sprig.
175g Zest Yellow Curry
400ml coconut cream
600g chicken thigh, boned and sliced
300g pumpkin, in large pieces and pre-baked until just tender
½ cup water
1 tbs palm sugar (optional)
2 tbs fish sauce (optional)
150g snake beans
1 lime juiced
handful coriander leaves, chopped
Heat a large heavy based pot and add 3 tbs of the thick part of the coconut cream and the Zest Yellow Curry.
Fry on a high heat for 3 minutes then add the rest of the coconut cream and all the other ingredients, except the beans and juice.
Simmer until cooked through, then stir in lime juice.
Prepare rice noodles as per instructions on the pack, place in bowls and serve.
175g Zest Korma
1kg chicken thigh cut into pieces
2tbs veg oil
3 tbs plain greek yoghurt or sour cream
2 tbs almond meal
¼ cup water
Coriander for garnish
Mix Zest Korma, yogurt, almond meal and water together in a bowl. Heat a large skillet or wok and add oil. On a high heat fry chicken. Once browned on all sides, but not cooked through, transfer to separate bowl to rest.
Lower the heat and add korma mix to pan until simmering. Return chicken and cooking juices to the pan and simmer gently until cooked through. For thinner sauce, add more water or stock.
Served with kitchri, naan, chilli and coriander. Kitchri is a mix basmati rice & split lentils, cooked with garam masala and onion – topped with shredded coriander leaves.