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Zest Korma: Vegetarian recipe

Vegetarian Korma Recipe - Zest Byron BayServes: 4-6
Prep Time: 20 mins
Cook Time: 20 mins


175g Zest Korma
300g baby potatoes, parboiled
300g cauliflower, separated into florets
300g beans
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.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Yellow Curry with Tofu and Sweet Potato Recipe

Yellow Curry with Tofu and Sweet Potato - Zest Byron BayServes: 4-6
Prep Time: 5 minutes
Cook Time: 20 minutes


175g Zest Yellow Curry
300ml coconut cream
100g tofu puffs
300g sweet potato peeled & sliced thinly
½ cup water
1 tbs palm sugar
2 tbs fish sauce (optional)
200g green beans
1 lime juiced

1 packet rice noodles, for serving


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 lime juice.

Cook on a low heat until the sweet potato is tender. Add beans and lime juice and cook for a further 3 minutes.

Prepare rice noodles as per instructions on the pack, place in bowls and serve.