Recipes with Tully’z Kitchen spice range

EASY RENDANG CURRY

EASY RENDANG CURRY

This rendang curry will leave you wanting for more. Finger Licking Good!!

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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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Delicious Rogan Josh (Vegan)

Delicious Rogan Josh (Vegan)

INGREDIENTS  70g dried shitake mushrooms* 125g ground red onion 4 tbsp tomato concentrate puree 2tbsp of Miss India: Authentic Curry Spice Blend 1/4 cup coconut yoghurt 5 tbsp cooking oil 1 and ¾ cups water Salt to taste METHOD  Soak the dried mushrooms in boiling water as per packet instructions  and keep aside. (usually it’s 20-30 min). Drain them before using. Grind the onion using a blender and a splash of water if needed. Heat oil in large and deep non-stick frying pan, and add in the ground onions, and cook for 5-6 minutes (or until it changes colour to...

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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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