Serves: 4-6
Prep Time: 10 mins
Cook Time: 20 mins
175g Zest Caribbean Colombo
½ cup stock
½ cup coconut cream
400g firm white fish
200g beans
200g asparagus
limes
Heat the Zest Caribbean Colombo, stock and coconut cream until simmering. Then add the fish and vegetables and cook until done.
Served with lime wedges & a fennel salad.
Serves: 4-6
Prep Time: 15 mins
Cook Time: 25 mins
175g Zest Yellow Curry
400ml coconut cream
500g tofu puffs (deep fried tofu)
300g sweet potato, in thin slices
½ cup water
1 tbs palm sugar (optional)
2 tbs fish sauce (optional)
200g beans
1 lime, juiced
rice noodles
Heat a large heavy based pot and add 3 tablespoons of the thick part of the coconut cream and the Zest Yellow Curry blend.
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.
Serves: 4-6
Prep Time: 15 mins
Cook Time: 30 mins
175g Zest Rogan Josh
300g eggplant, cut coarsely
2 tbs oil
1 small onion, diced
1 green capsicum, 2cm dice
2 ripe tomatoes, deseeded and chopped
200g paneer/haloumi/tofu
½ cup water
1 tsp chilli flakes (optional)
150g sugar snap peas
In a heavy based pan, heat oil, brown the eggplant and set aside.
Sweat off the onion until translucent, then add all the other ingredients and the eggplant, except the sugar snap peas.
Gently simmer with the lid off until the eggplant is sufficiently cooked and the sauce reduced to the preferred consistency. Then add the sugar snap peas to cook for a final 3 minutes.
Served with rice, cucumber onion salt and roti.
Serves: 4-6
Prep Time: 5 mins
Cook Time: 15 mins
175g Zest Kerala Blend
300ml tin coconut milk
750g firm white fish chopped
200g peas
60g baby spinach
In a heavy based pan heat the Zest Kerala Blend and the coconut until starting to bubble around the edges. Add fish and simmer gently until nearly cooked.
For the final 3 minutes, add the peas & spinach until done.
Serve with papadum and a mint/spinach chutney.
50g baby spinach leaves
3 tbs mint leaves
2 tbs coriander leaves
½ small red onion finely diced
1 small garlic clove
1 fresh green chilli
pinch sugar
1 tbs white wine vinegar/lemon juice
Blitz with a stick blender or chop well. Once done it should have some texture and not too smooth.
Serves: 4-6
Prep Time: 1 hr
Cook Time: 1.5 hrs
175g Zest Vindaloo Blend
1kg lamb shoulder
2 tbs oil
1 onion diced
1 cup stock or water
200g sweet potato
Cut lamb into medium sized chunks and marinade with Zest Vindaloo Blend for at least 1 hour in the fridge (if possible).
In a heavy based pot, cook onions until soft, add lamb and cook for 3 mins on high. Add water and stir well. Bring up to the boil, then simmer, gently, uncovered for 1 hour or until tender.
Add sweet potato a half an hour into cooking. Add more liquid if necessary.
Served with cubed, sauté potatoes. Topped with a drizzle of natural yoghurt and nigella seeds.
Serves: 4-6
Prep Time: 10 mins
Cook Time: 1.5 hrs
175g Zest Rendang Blend
1kg pork shoulder deboned, trimmed, cut into 3 cm dice
400ml coconut milk
20g toasted shredded coconut
1 tbl palm sugar (optional)
2 tbl quality fish sauce (optional)
In a heavy based pot, add shredded coconut and heat gently until it colours very slightly. Then add the remaining ingredients, heat until simmering and cook on a medium heat, covered for 1 hour, stirring every 15 mins.
Then, continue to simmer, with the lid off, until the coconut milk splits, stirring every 10 mins. Then keep gently simmering and stirring, until your curry is quite dry.
Top with a little extra toasted, shredded coconut. Served with rice and accompaniments.
Serves: 4-6
Prep Time: 20 mins
Cook Time: 1 hr
175g Zest Massaman Blend
1kg chicken Marylands
2 tbs veg oil
400g potatoes peeled chunks
400ml coconut milk
2 tbs fish sauce (optional)
1 tbs palm sugar (optional)
70g unsalted peanuts roasted
Cut the Marylands into two through the joint.
In a heavy based pot, heat the oil and brown chicken pieces. Add Massaman Blend to the chicken and fry for 3 minutes.
Add the remaining ingredients and simmer with the lid off for about 45 minutes, until the chicken is almost falling off the bone.
Served with coconut rice, roti and a cucumber, bean, bean sprout salad.
Serves: 4-6
Potatoes, diced
400g pulled jackfruit
175g Zest Rendang Blend*
Coconut milk
Onion, chopped
Garlic, minced
Ginger, grated
Red chilli, sliced
Lemongrass, chopped
Salt and pepper to taste
In a pot, sauté onion, garlic, ginger, chilli, and lemongrass until fragrant. Add potatoes and jackfruit, then sprinkle with Rendang Blend. Pour in coconut milk and simmer until potatoes are tender. Season with salt and pepper to taste.
*All our products are vegan
