Roganjosh Paste Vegetarian Kedgeree

Roganjosh Paste Vegetarian Kedgeree

Soak the lentils in bowl of water for 1 hour

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Place the rice in a large pan with the stock and boil for 20-25 minutes or until the rice is soft. Drain and set aside.

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In a separate pan boil the green lentils for about 15-20 minutes or until soft, drain, rinse with boiling water and set aside.

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In a large frying pan heat the oil and fry the onion for 3-4 minutes or until soft and golden. Add the mushrooms and cashew nuts and fry for a further 2 minutes.

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In a small bowl mix together the sour cream and rogan josh curry paste, add to the frying pan and stir well.

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Add the frozen peas, rice and green lentils, stir well and heat thoroughly for 5-10 minutes or until piping hot.

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Transfer to a serving dish and stir in the chopped coriander and quartered boiled eggs.

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Ingredients

Serves: 4

200g basmati rice

600ml vegetable stock

100g green lentils, soaked for 1 hour

2 tbsp vegetable oil

1 medium onion, finely chopped

100g button mushrooms, cut into quarters

50g cashew nuts

150ml sour cream

1 sachet of rogan josh curry paste

100g frozen peas

2 tbsp fresh coriander, chopped

4 medium eggs, hard boiled

Lamb Curry with Almonds

Lamb Curry with Almonds

Lamb Curry

Preheat the oven to 180°C, gas mark 4. Cut 50g of the almonds in half lengthways and reserve. Put the remainder in a food processor and blend until ground.

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Heat the oil in a large frying pan. When hot, add the sliced almonds and fry them quickly until deep golden. Remove and drain.

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Add the fennel seeds to the pan and fry for 1 minute. Stir in the lamb and cook until sealed on all sides. Add the curry paste, paprika, and ground almonds and fry gently, stirring frequently, for 5 minutes.

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Transfer to a casserole dish and add the tomatoes and seasoning. Cover and bake for 30 minutes. Reserve a third of the coriander for garnishing and chop the remainder. Stir into the lamb and bake for a further 15 minutes or until the lamb is very tender.

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Pile on to a serving plate and scatter with the reserved coriander and the fried almonds. Serve with a bowl of plain yogurt or raita, shredded onion salad, steamed basmati, or pilau rice.

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Ingredients

Serves:4

100g blanched almonds

2 tbsp vegetable oil

1 tbsp fennel seeds, crushed

700g diced lamb leg

1 sachet of rogan josh curry paste

1 tbsp ground paprika

400g can chopped tomatoes

20g fresh coriander

Korma Paste

Korma Paste

Perfect with Fish or Chicken. Simply add ingredients for a smooth & creamy curry.

Cooked in rice bran oil, & ready to heat & serve.

Serves: 1-2 People

Spice Level: Medium

Non Vegetarian Product

Ingredients

Onion (28%), Canola Oil (20%), Cashew Nut (10%), Coconut (9%), Sugar (4%), Garlic (3%), Ginger (2%), Salt (2.8%), Turmeric Powder, Chilli Powder, Herbs & Spices.

Allergen information

Contains Cashew Nuts & Coconut.

Step by Step Cooking Guide

Preparation Time: 5 minutes

Serves: 1-2 person

Cooking Time: 10 minutes

Cooking oil 1 tbs (15 ml) Chopped onion 30 gm
Boneless chicken cubes 120 gm Taste of India Korma sauce 180 gm
Water 80 ml Fresh cream 1 tb
Almond flakes 1 tsp (5 gm) Sultana ½ tsp
  • Heat oil in a medium saucepan,add the chopped onion. Cook onion until transparent.
  • Add chicken cubes, sauté the chicken until its cooked through & brown. (approximately 2 to 3 minutes).
  • Pour in the Taste of India Korma sauce & mix well, add water & bring to boil. Reduce the heat & simmer for 3 to 4 minutes.
  • Garnish with fresh cream, almond flakes & sultana. Serve hot with steamed Basmati rice, Naan or Paratha.
Nutrition Information

Typical Values

Per 100g

Per 200g Serve

Energy Value 
(Calories

481 kJ
115 kcal

962 kJ
230 kcal)

Protein

5.2 g

10.3 g

Carbohydrate
(of which Sugars

14.4 g
0.9 g

28.8 g
1.8 g)

Fat
(of which Saturates

4.0 g
0.7 g

8.0 g
1.4 g)

Fibre

6.1 g

12.2 g

Sodium

0.3 g

0.7 g

Korma Paste Recipe

Korma Paste Recipe

Place the tikka masala curry paste, 1 tablespoon of the lemon juice, paprika, turmeric and 200g of the yogurt in a non-metallic bowl and mix well.

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Cut the chicken breast into large chunks.

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Add the chicken to the marinade and coat completely. Cover the bowl with cling film and refrigerate for at least 30 minutes or overnight.

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To serve, warm the chapattis and fill with the cooked chicken, adding a little raita and onion and tomato salad

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Ingredients

1 sachet of Taste of India Tikka Masala Paste

2 tbsp lemon juice

Pinch of paprika

300g natural wholemilk yogurt

500g chicken breast fillets

1/2 cucumber, peeled and very finely chopped

20g fresh mint, leaves finely chopped

1 red onion, finely sliced

2 tomatoes, deseeded and sliced

4 chapatis

Pinch of turmeric

Taste of India brand wins best New Australian Retail Product!

Taste of India brand has jointly won best new austalian retail product from over several hundred competing products, in “Best New Product” category at Australia’s largest and premier food industry trade show “Fine Foods Australia”

The show is Australia largest trade exhibition with over 1000 Australian and international exhibitors, housed at Sydney’s Convention & Exhibition Center at Darling Harbour. The event attracts more than 25,000 industry buyers, decision makers from the food retailing, foodservice and hospitality industry.

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Ashon Ventures (NZ) Ltd.
3 Averton Place, East Tamaki,
P.O.Box 58-595, Botany, Manukau 2163
Phone: (+64) 9 2743030
Fax: (+64) 9 2749284
Email: sales@ashon.co.nz
Website: www.ashonventures.com