Asia

Pumpkin, lentil and mushroom curry View Ingredients
x
Ingredients
  • 2 tablespoons peanut oil, or sunflower oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 3 teaspoons ginger, grated
  • 2 kaffir lime leaves, very finely shredded
  • 1/4 cup (75g) red curry paste
  • 1 tablespoon tomato paste
  • 250g button mushrooms, halved
  • 2 truss tomatoes, cut into wedges
  • 400g can brown lentils, rinsed, drained
  • 400ml can coconut milk
  • 1/2 butternut pumpkin (800g), peeled, cut into 2cm pieces
  • 150g baby spinach leaves
  • Steamed white rice, to serve
  • Coriander leaves, to serve
  • Red chilli, thinly sliced, to serve

Pumpkin, lentil and mushroom curry

Spice up chilly evenings with this hearty, vegetarian curry.

(5 / 5)
Spicy fried eggplant with sesame & chilli View Ingredients View Nutrients
x
Ingredients
  • 1 1/2 tablespoons malt vinegar
  • 1 1/2 tablespoons sesame oil
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons hot chilli sauce
  • Peanut oil, to shallow-fry
  • 1 large eggplant, quartered lengthways, thinly sliced
  • 1 tablespoon MasterFoods® Sesame Seeds, toasted
  • Thinly sliced fresh green chilli, to serve
x
Nutrients
  • Calories: 1080 kj
  • 25g FAT TOTAL:
  • 4.5g SATURATED FAT:
  • 2g FIBRE:
  • 1.5g PROTEIN:
  • 7.5g CARBS (TOTAL):

Spicy fried eggplant with sesame & chilli

A sensation on tables across the world, Sichuan cuisine is seriously hot. Try this dish as part of a banquet at…

(5 / 5)
Horenso no goma-ae (spinach & sesame salad) View Ingredients View Nutrients
x
Ingredients
  • 40g (1/4 cup) sesame seeds, toasted
  • 1 tablespoon soy sauce
  • 2 teaspoons sushi seasoning
  • 2 teaspoons caster sugar
  • 2 tablespoons warm water
  • 1 bunch English spinach, trimmed
x
Nutrients
  • Calories: 215 kj
  • 4g FAT TOTAL:
  • 0.5g SATURATED FAT:
  • 1.5g FIBRE:
  • 2g PROTEIN:
  • 2g CARBS (TOTAL):

Horenso no goma-ae (spinach & sesame salad)

This classic Japanese spinach salad combines nutty sesame seeds with spinach for added flavour.

(5 / 5)
Tofu, walnut & asparagus stir-fry 1 View Ingredients View Nutrients
x
Ingredients
  • 2 tablespoons dry sherry
  • 1 tablespoon tamari (wheat-free soy sauce)
  • 2 teaspoons honey
  • Olive oil spray
  • 60g walnuts
  • 1 red onion, halved, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 2 long fresh red chillies, seeded, thinly sliced
  • 250g broccoli, trimmed, cut into florets
  • 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
  • 2 tablespoons water
  • 200g firm tofu, cut into 1cm-thick slices
  • 2 cups steamed brown rice, to serve
  • Fresh coriander leaves, to serve
x
Nutrients
  • Calories: 1715 kj
  • 17g FAT TOTAL:
  • 1.5g SATURATED FAT:
  • 8g FIBRE:
  • 21g PROTEIN:
  • 40g CARBS (TOTAL):

Tofu, walnut & asparagus stir-fry

Tamari and honey add a salty-sweet kick to this satisfying vegetarian stir-fry.

(5 / 5)
Asian-style Cabbage-Fennel Coleslaw View Ingredients
x
Ingredients
  • 3 bulbs baby fennel, trimmed
  • 1/4 cup finely chopped flat-leaf parsley, plus extra leaves, to serve
  • 1 cup (firmly packed) mint leaves, roughly torn, plus extra, to serve
  • 150g (1/2 cup) Japanese mayonnaise (see note )
  • 60ml (1/4 cup) lemon juice
  • 60ml (1/4 cup) pouring cream

Asian fennel coleslaw

It’s hard to resist whatever is sizzling and smoking on the grill. But save some room on your plate for a…

(5 / 5)
Vegetable madras curry Recipe View Ingredients
x
Ingredients
  • 1 tablespoon vegetable oil
  • 1 brown onion, sliced
  • 2 garlic cloves, crushed
  • 3cm-piece ginger, finely grated
  • 1 tablespoon madras curry powder
  • 400g can crushed tomatoes
  • 2 cups (500ml) vegetable stock
  • 400g brushed potatoes, peeled, coarsely chopped
  • 1/2 (300g) small head cauliflower, trimmed, cut into small florets
  • 1 cup (120g) frozen peas
  • 120g baby spinach leaves
  • Steamed basmati rice, to serve
  • Mango chutney, to serve

Vegetable madras curry

Go meat-free and try this tasty vegetarian curry made with cauliflower, potatoes and peas.

(5 / 5)
Vegetarian spring green stir-fry with caramelised garlic and cashews recipe View Ingredients
x
Ingredients
  • 2 teaspoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon mirin
  • 250g packet microwave red quinoa
  • 1 tablespoon peanut oil
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 4 garlic cloves, thinly sliced
  • 2 bunches broccolini, trimmed, cut into 5cm lengths
  • 100g snow peas, trimmed
  • 150g sugar snap peas, trimmed
  • 3 spring onions, cut into 5cm lengths
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 1/4 cup cashews, toasted
  • 1 long red chilli, thinly sliced

Vegetarian spring green stir-fry with caramelised garlic…

Make the most of fresh, green vegetables with this sensational vegetarian stir-fry.

(5 / 5)
Vegetarian Thai curry tray bake recipe View Ingredients
x
Ingredients
  • 3 tablespoons yellow curry paste
  • 400ml can coconut milk
  • 1 bunch broccolini, trimmed, halved lengthways
  • 125g pkt baby corn
  • 750g Kent pumpkin, deseeded, cut into 1cm-thick wedges
  • 6 baby carrots, trimmed
  • 300g firm tofu, cut into 2cm pieces
  • 250g pkt Uncle Ben's® Microwave Brown Rice
  • Fresh coriander sprigs, to serve
  • Lime halves, to serve

Vegetarian Thai curry tray bake

Add a Thai curry twist to this hearty vegetarian tray bake, which is loaded with tofu, pumpkin, carrot and rice.

(5 / 5)
Call to action banner image
x

Lost Password