Tag: the curry collection

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Zest Korma: Vegetarian recipe

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

Ingredients

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

Method

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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Zest Caribbean Colombo: Vegetarian Dhal recipe

Caribbean Colombo Vegetarian Dhal - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time: 40 mins

Ingredients

175g Zest Caribbean Colombo
1 cup red lentils
1 cup coconut cream
300ml water

Method

Add all ingredients to a heavy based pot and heat until simmering. Continue cooking gently, adding more water if it becomes too stiff, and stirring often to avoid it sticking to the bottom.

Once lentils are cooked to your liking, serve.

Served with steamed broccoli, toasted pumpkin seeds, coconut yoghurt and nigella seeds.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Yellow Curry: Fish recipe

Fish Yellow Curry Recipe - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients

175g Zest Yellow Curry
400ml coconut cream
8 green prawns, shelled & deveined
500g firm white fish
1 tbs palm sugar (optional)
2 tbs fish sauce (optional)
200g snowpeas
100g baby corn
½ cup water
1 lime
rice noodles
fried shallots
handful coriander leaves

Method

In a heavy based pot, add Yellow Curry and coconut cream and heat until just bubbling around the edges.

Add prawns, fish, fish sauce and sugar. Simmer gently until prawns are nearly cooked, then add the snow peas and corn, and extra water if required.

Cook for an additional 3 minutes, then serve.

Served with rice noodles that are prepared as per instructions on the pack. Top with fried shallot, coriander and a good squeeze of lime juice.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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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

Ingredients

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

Method

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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Zest Rogan Josh: Beef or Lamb recipe

Beef Rogan Josh - Zest Byron Bay
Beef Rogan Josh

Serves: 4-6
Prep Time: 10 mins
Cook Time: 1.5 hrs

Ingredients

175g Zest Rogan Josh
1kg shoulder lamb or beef blade in chunks
2 tbs oil
1 brown onion, diced
2 ripe tomatoes deseeded & chopped
2 bay leaves
1 pinch saffron
1 tsp chilli flakes (optional)
½ cup water
¾ cup plain yoghurt

Method

In a heavy based pan, heat oil, brown the meat and set aside in a separate bowl. In the same pan, sweat off the onions until translucent, then add all the other ingredients except the yoghurt.

Cook on a slow heat with the lid on for 1 hour or until the meat is cooked through. If you would like the sauce thicker, remove the lid and gently simmer until you reach the desired consistency.

Cool for 10 minutes, then add the yoghurt. Serve with rice, raita and bread.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Kerala Blend: Vegetarian recipe

Vegetarian Kerala Recipe - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time: 30 mins

Ingredients

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

Method

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.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Vindaloo Blend: Chicken recipe

Chicken Vindaloo Recipe - Zest Byron BayServes: 4-6
Prep Time: 5 mins
Cook Time: 20 mins

Ingredients

175g Zest Vindaloo Blend
750g chicken thigh, sliced
200g sweet potatoes, cut into thin rounds
½ cup water
100g peas

Method

In a heavy based pot, place all the ingredients, except the peas and simmer on a medium heat until the chicken is cooked and the sweet potato is tender.

Add peas for an extra 3 minutes, then serve.

Served with saffron rice with mustard seeds.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Massaman Blend: Vegetarian recipe

Vegetarian Massaman Recipe - Zest Byron BayServes: 4-6
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients

175g Zest Massaman Blend
1tbs oil
½ small cauliflower, broken into seperate florets
3 plantains
250g Japanese/kent pumpkin, cubed
400ml coconut milk
½ tbs palm sugar (optional)

Method

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.

Kale Chips

Ingredients

1 bunch kale (any type)
1-2 tbs coconut oil
seasoning

Method

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.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
Posted on by — 2 Comments

Zest Yellow Curry: Chicken recipe

Chicken Yellow Curry - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients

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
rice noodles

Method

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.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Korma: Chicken recipe

Chicken Korma - Zest Byron BayServes: 4-6
Prep Time: 15 minutes
Cook Time: 20mins

Ingredients

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

Method

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.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay