Recipes

Ingredients 500g Eggplant (1 medium, diced in 3 cm cubes) 1 can of chickpeas drained and rinsed 1 Jar Tully’z All-Natural Madras curry sauce. 3 tbsp tomato ketchup 2 tbsp olive oil 2 tbsp fresh coriander (finely chopped) Method Heat up the oil in a deep and large non-stick frying pan. Cook the eggplant for 5 minutes on med-high heat until partially cooked but firm. Add in the whole jar of Tully’z All-Natural Madras Curry sauce, chickpeas, and tomato ketchup. Cover and Cook for another 5 minutes on medium heat. Open lid and mix in the fresh coriander. Enjoy hot...

Ingredients Serves: 4 Ready in: 10min 500g Paneer (Indian cottage cheese), chicken or Tofu cut in 2 cm cubes 1 Jar Tully’s All-Natural Madras Curry Sauce 1 Tbsp Peanut Butter (optional) 2 Tbsp Maple Syrup/Honey 1 Tbsp olive oil 2 tbsp freshly chopped coriander Method Heat olive oil in a deep non-stick frying pan. Toss in Paneer/Chicken or tofu & pan-fry until cooked. Add in the whole jar of Tully’s All-Natural Madras Curry Sauce, peanut butter, Maple syrup and cover and cook for 5 minutes on medium heat. Switch off the heat and mix in fresh coriander. Serve hot with...