Prep Time: 20 mins
Cook Time: 20 mins
175g Zest Korma
300g baby potatoes, parboiled
300g cauliflower, separated into florets
1 tbs oil
3 tbs plain coconut yoghurt or coconut cream (or combination)
2 tbs almond meal
1/4 cup water
Mix Zest Korma, yogurt, almond meal and water together in a bowl.
Heat a large skillet or wok and add oil. Fry cauliflower. Once browned, but not cooked through, lower the heat and add korma mix to pan until simmering.
Add potatoes to the pan and simmer gently until cooked through. For the last 3 minutes of cooking, add the beans. For thinner sauce, add more water or stock.
Served with rice, extra coconut yoghurt and toasted almonds.
Prep Time: 15 mins
Cook Time: 25 mins
175g Zest Massaman Blend
½ small cauliflower, broken into seperate florets
250g Japanese/kent pumpkin, cubed
400ml coconut milk
½ tbs palm sugar (optional)
In a heavy pot or skillet, heat oil and fry the plantain, pumpkin and cauliflower until they get some colour.
Add the Massaman Blend, coconut milk and sugar, and simmer until the veg is cooked through and the sauce to your preferred consistency.
Served with kale chips.
1 bunch kale (any type)
1-2 tbs coconut oil
Heat oven to 225ºC. Wash kale well and pat dry. Remove coarse stem and shred into medium sized pieces.
Toss with oil and preferred seasoning and spread thinly on one or two oven trays.
Bake for 15 mins, give them a toss, then bake for an extra 5 mins or until chips are crisp with a slight colour change.
Cool and serve.
500g cauliflower cut into florets
2 tbs Zest Indian Spice Paste
1 cup mint finely chopped
1 cup coriander finely chopped
½ cup raisins
½ cup toasted pinenuts
½ cup toasted flaked almonds
¼ cup orange juice
2 tbs extra virgin olive oil
Heat oven to 200°C.
Pulse cauliflower in food processor until rice sized.
Toss cauliflower with Zest Indian Spice Paste until coated then spread out in a thin layer across a lined baking sheet.
Bake in oven for 12 minutes, turning half way through.
Once cooled, add other ingredients, season and serve on it’s own or as an accompaniment.
East Meets West
Created by: Zest Byron Bay
Prep Time: 10 minutes
Cook Time: 20 minutes
1 vegetable stock cube
1½ cups water
2 tsp olive oil
½ onion diced
large clove garlic diced
small knob ginger diced
2 tsp Zest Indian Spice Paste
150g long grain rice
100g cauliflower cut into small pieces & gently roasted
¼ cup frozen peas
50g roasted cashews
3 cardamom pods
handful fresh coriander
Mix the stock cube in the water and stir to dissolve.
Heat the oil in a heavy based pot, sauté onion, garlic and ginger until soft.
Add rice and Zest Indian Spice Paste, lower the heat and stir to coat rice evenly.
Add the stock, bring to the boil, then cover with a tight fitting lid and cook on low for 10 minutes.
Quickly add the cauliflower, peas and currants, cover and cook on low for a further 3 minutes.
Cover the pot with a tea towel, replace the lid and let stand for 3 minutes.
Stir through the cashews and coriander and serve.