Tag: tofu

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Zest Yellow Curry: Vegetarian recipe

Vegetarian Yellow Curry - Zest Byron BayServes: 4-6
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients

175g Zest Yellow Curry
400ml coconut cream
500g tofu puffs (deep fried tofu)
300g sweet potato, in thin slices
½ cup water
1 tbs palm sugar (optional)
2 tbs fish sauce (optional)
200g beans
1 lime, juiced
rice noodles

Method

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 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 Rogan Josh: Vegetarian recipe

Vegetarian Rogan Josh Recipe - Zest Byron BayServes: 4-6
Prep Time: 15 mins
Cook Time: 30 mins

Ingredients

175g Zest Rogan Josh
300g eggplant, cut coarsely
2 tbs oil
1 small onion, diced
1 green capsicum, 2cm dice
2 ripe tomatoes, deseeded and chopped
200g paneer/haloumi/tofu
½ cup water
1 tsp chilli flakes (optional)
150g sugar snap peas

Method

In a heavy based pan, heat oil, brown the eggplant and set aside.

Sweat off the onion until translucent, then add all the other ingredients and the eggplant, except the sugar snap peas.

Gently simmer with the lid off until the eggplant is sufficiently cooked and the sauce reduced to the preferred consistency. Then add the sugar snap peas to cook for a final 3 minutes.

Served with rice, cucumber onion salt and roti.

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

Ingredients

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

Method

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.