Tag: the mindful peanut

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Potato and Jackfruit Rendang Curry

Gluten-free Vegan Potato and Jackfruit Rendang by The Mindful Peanut - Zest Byron BayServes: 4-6

Ingredients

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

Method

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

Gluten-free Vegan Potato and Jackfruit Rendang by The Mindful Peanut - Zest Byron Bay
Three potatoes, a pouch of Zest Byron Bay Rendang Blend Curry Concentrate and a can of Ceres Organics Pulled Jackfruit
Created by : Sara Stremikis Bennett
The Mindful Peanut
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Vegan Butter “Chicken”

Vegan Butter Chicken recipe from The Mindful Peanut - Zest Byron BayServes: 3-4
Prep Time: 10 mins
Cook Time: 35 mins

Ingredients

1 small head cauliflower, florets
2 large carrots, sliced
1 medium potato, cubed
½ yellow onion, chopped
2 tbsp garlic-infused oil
175g Zest Butter Chicken*
1 can light coconut milk

Method

Chop cauliflower and marinate in 4 tbsp Zest Butter Chicken seasoning while you chop the rest of the veggies.

Preheat fry pan on medium, add garlic-infused olive oil chopped onion and sauté until just translucent.

Add chopped carrots, potato, and cauliflower including marinade to pan. Cover and sauté for 3-5 minutes.

Add remainder of Zest Butter Chicken seasoning with 1 can of coconut milk. Cover and let simmer for 30 minutes.

Serve with rice, cilantro and naan.

*All our products are vegan

Created by : Sara Stremikis Bennett
The Mindful Peanut