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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 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 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 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
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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.

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Warming Rogan Roast Carrot and Cashew Soup Recipe

Warming Rogan Roast Carrot and Cashew Soup - Zest Byron BayServes 3-4

Ingredients

3 large carrots
1 cup raw cashews
1 leek, the white part diced
1 tbs grated ginger
1 tsp olive/coconut oil
1 l veg stock
100g Zest Rogan Josh

Method

Heat oven to 170°C

Peel and cut carrots into large chunks and place in a lined baking tray.

Coat with Zest Rogan Josh.

Roast for 30 mins or until carrots are getting some colour, then add cashews and roast for a further 5 minutes.

In a pan, soften the leeks in the oil and then add the ginger for a further 2 minutes.

Add carrots, cashews and stock to the pan.

Simmer until carrots are just soft, then blitz with a stick blender to the desired texture, then season.

Serve with bread or a green salad.

East Meets West
Created by: Zest Byron Bay

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Biryani with Cauliflower, Currants and Peas Recipe

Biryani with Cauliflower, Currants and Peas : Zest Byron BayServes: 2-4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 vegetable stock cube
1½ cups water
2 tsp olive oil
½ onion diced
large clove garlic diced
small knob ginger diced
2 tsp Zest Indian Spice Paste
150g long grain rice
100g cauliflower cut into small pieces & gently roasted
¼ cup frozen peas
50g roasted cashews
15g currants
3 cardamom pods
handful fresh coriander

Method

Mix the stock cube in the water and stir to dissolve.

Heat the oil in a heavy based pot, sauté onion, garlic and ginger until soft.

Add rice and Zest Indian Spice Paste, lower the heat and stir to coat rice evenly.

Add the stock, bring to the boil, then cover with a tight fitting lid and cook on low for 10 minutes.

Quickly add the cauliflower, peas and currants, cover and cook on low for a further 3 minutes.

Cover the pot with a tea towel, replace the lid and let stand for 3 minutes.

Stir through the cashews and coriander and serve.

Vegetarian Collection
Created by : Pob Sellors
Zest Byron Bay