Janets vegan curry

what you need

  • 1 Pouch of our Curry base (defrosted)

  • 1 curry Marinade pouch

  • 250mL Water to add to curry base

  • 1 pack firm tofu

  • 250g cubed pumpkin

  • 200g Brocolli (florets)

  • 200g cauliflower (florets)

  • 1 red capsicum (cut into large pieces)

  • 1 tbsp olive oil

  • optional Garnishes: Fresh Coriander

  • recommended to serve: jasmine Rice and Roti Bread

how to prepare

1. Slice the tofu width-wise and press it several times with kitchen paper to remove moisture. Cut the tofu into cubes, place fresh kitchen paper over them, and press with a heavy pan to ensure no moisture is left.

2. Preheat your oven to 190°C (170°C for fan-forced).

3. Cut all the veGETABLEs as described in the ingredients list and set them aside.

4. In a large bowl mix the marinade and 1 tablespoon of olive oil together. Add the vegetables to the bowl and cOat them well. Reserve the bowl for the Tofu next.

5. Place the marinated vegetables on a baking tray lined with baking paper.

6. Next toss tofu cubes into the bowl with the leftover marinade. Mix well with a spatula scraping the sides of bowl to use all the remaining marinade. When coated, add them to the tray with the vegetables.

7. Place the tray with the vegetables and tofu in the oven, turning them occasionally to avoid burning.

8. Take the curry base pouch and add it to a large sauce pan with 1 cup (250ml) of water, then Set aside.

9. When the vegetables and tofu are finished baking in the oven, add them to curry base pan and bring to a simmer for Approximately 10 minutes to absorb the flavours.

10. Serve with chopped coriander and rice.

fish curry

what you need

  • 1 Pouch of our Curry base (defrosted)

  • 1 curry Marinade pouch

  • 250mL Water to add to curry base

  • 600g firm white fish* cut into 4cm pieces (suggested Fish: oragne roughy, Spanish mackerel, snapper, barramundi, cod, basa, ling)

  • 300G of your favourite vegetables (Suggested: broccoli, carrots, snow peas, zucchini and asparagus)

  • optional Garnishes: bean shoots, Thai basil, and coriander

  • recommended to serve: jasmine Rice

how to prepare

1. Marinate the fish with the half of provided marinade packet for 10 minutes.

2. Pre-boil your choice of crunchy vegetables until just tender, then set aside.

3. Heat the remaining marinade and curry base in a deep frying pan over medium heat.

4. Add the marinated fish and simmer for about 10 minutes, or until the fish is cooked.

5. Stir in the pre-boiled vegetables and cook for an additional 2 minutes (or until desired tenderness)

6. Remove from heat, and serve with rice. garnish with bean shoots, fresh Thai basil and fresh coriander.