Recipes

Ingredients 500g Vegan Chicken pieces, I used Lamyong brand, but you can also use Seitan. 500g/2.5 large brown onions 1 thumb ginger (finely chopped) 3-4 cloves garlic (finely chopped) 50g/2tbsp coconut yoghurt 3-4 cups water 14g/1tbsp ground cumin 14g/1tbsp ground coriander 10g/3 tsp turmeric powder 3-4 bay leaves 5g/1tsp red chilli powder (ore or less as preferred) 5g/1tsp friend mango powder (can get from Indian shops)* or you can replace all the above dry spices with 2-3 tablespoon of Tully'z Mr India Spice (for mild curry) or Miss India Spice Blend (For Hot Curry) 10g/1cube vegan chicken stock 100ml/1/3cup olive oil...

INGREDIENTS Marinade 4 level Tbsp coconut yogurt 1 tbsp Tully'z Butter Chicken Premium Spice Blend Few drops red food colour (optional) 500g Tofu Diced in 2-4 cm pieces* Salt to taste Method In a bowl mix all of the above ingredients (except Tofu) Place the Tofu in deep dish, pierce it with a fork and and pour over the marinade. Gently rub the marinade into the Tofu using your fingers, and leave it in the fridge for 10-15 minutes. INGREDIENTS FOR THE GRAVY 2 cans chopped tomatoes (800g) 1.5 level Tbsp Mr India Spice Blend 3 tbsp almond meal/cashew meal (Basically...

Ingredients 500g Cauliflower florets 1.5 Tbsp Tully'z Tandoori Premium Rub Juice of half lemon 1/4 cup chickpea flour (30g) 1/4 cup rice flour (50g) 1/4 cup water (100ml) Oil for deep frying (can use air fryer/oven) Mint chutney fro serving (recipe in my e-book "Easy Vegan Curries") Raita Sauce for serving (recipe in my e-book "Easy Vegan Curies") Method Mix all the above ingredients in a bowl. Make sure the cauliflower is well coated. Add few extra drops of water if needed. Heat up oil and deep fry on med-high heat until crispy and golden on all sides If air-frying or using over: Air...

INGREDIENTS 3 tbsp cooking oil 75g Red onion chopped (1small onion) 150 g diced tomato (approx. 2 medium Tomatoes) 1.5 tbsp butter chicken premium 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 5-6 min on medium heat or until golden brown. Stir occasionally to avoid...