Recipes with Tully’z Kitchen spice range

Chickpea and Pumpkin Curry Toasties

Chickpea and Pumpkin Curry Toasties

INGREDIENTS 2 tbsp vegetable oil 1 can chickpeas (400g) 125g pumpkin diced in cubes of 2-3 cm 1 medium onion finely chopped ¼ bulb fennel finely chopped 2 tbsp tomato paste concentrate 1 tbsp Mr. India: Authentic Curry Spice Blend 1tsp ginger + garlic paste ½ Cup veggie stock/water Salt to taste Method Heat up the oil in a deep and large non-stick pan and fry the mustard seeds for 15 sec on high heat. Put a cover on top as the seeds may pop. Throw in the onion and fennel and sauté for 3-4 minutes on low-medium heat until...

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SPICY BEEFY-MUSHROOM MASALA

SPICY BEEFY-MUSHROOM MASALA

INGREDIENTS  70 g dried shitake mushrooms* 125 g red onion (1 medium onion) 4 tbsp tomato concentrate puree 1 tbsp ginger garlic paste 2tbsp of Mr. India: Authentic Curry Spice Blend 1/4 cup coconut yoghurt 1 tbsp desiccated coconut 5 tbsp cooking oil 1 and ¾ cups water Salt to taste METHOD  Heat oil and add in the ground onions, ginger + garlic and cook for 5 minutes oh high heat while stirring occasionally. Mix in the tomato puree, all the spices, half the water, and mix well. Cover and bring to boil. Reduce the heat to low-medium and for...

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Lentil Curry

Lentil Curry

INGREDIENTS 3 tbsp cooking oil 75g Red onion chopped (not to thick, not too thin) 100 g diced tomato (approx. 1 med. Tomato) 1 tbsp Ginger & garlic paste 1 tbsp Mr. India Authentic Curry Spice Blend 225 g green lentils (Approx. 1 cup) soaked overnight. Drain them before using* 3 ¼ cup water (can use vegetable stock) 150 g Zucchini cut in 2cm thick rounds (approx. 1 zucchini) Salt to taste Chopped fresh coriander to garnish  METHOD Heat up the oil in a deep and large frying-pan on medium heat. Add the onions and cook for 4-5 min on...

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