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Zest Butter Chicken: Vegetarian recipe

Vegetarian Butter Chicken - Zest Byron BayServes: 4-6
Prep Time: 15 mins
Cook Time: 20 mins


175g Zest Butter Chicken*
1 small onion diced
2 tbs oil
300g tin chick peas drained
400g baby potatoes
1 ripe tomato deseeded & chopped
3 tbs tomato paste
3 tbs almond meal
½ cup coconut cream
1 tsp chilli flakes (optional)
½ cup water
200g green beans


Pre-boil the potatoes for 10 minutes or until just tender, then cut in half or into manageable pieces.

In a heavy based pan, heat oil and sweat off the onion until translucent. Add all the other ingredients except the beans.

Simmer gently until the potato is cooked through and the sauce reduced to the preferred consistency. Then add the beans to cook for a final 3 minutes.

Serve with saffron rice and a mixed veg slaw.

*All our products are vegan

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Sri Lankan Chickpea, Leek and Spinach Soup Recipe

Chickpea, Leek and Spinach Soup : Zest Byron BayServes: 4
Prep Time: 10 minutes
Cook Time: 30 minutes


1 tbsp Zest Sri Lankan Spice Paste
1 large leek
2 cloves garlic
1 large potato
750ml vegetable stock
1 tin chickpeas, drained
500g baby spinach
handful parsley
½ lemon juiced
2 tbsp olive oil
4 slices sour dough roughly broken into chunks
1 tsp Zest Indian Spice Paste


In a heavy based pot, cook leek and garlic in olive oil with Zest Sri Lankan Spice Paste until they are transparent. Add potato and parsley and stir in flavoured oil for 1 minute.

Add stock and chickpeas and bring to simmer.

Once potatoes are tender add lemon juice and spinach until it wilts, season to taste and heat for another minute.

Toss sour dough chunks in oil and sprinkle with Zest Indian Spice Paste. Roast in medium oven turning frequently until crisp and golden brown.

Scatter croutons on top of soup and serve.

Vegetarian Collection
Created by : Pob Sellors
Zest Byron Bay