Let's go to the kitchen with Chef Of King

Vegetarian san choy bow recipe View Ingredients View Nutrients
x
Ingredients
  • 1 tbs vegetable oil
  • 400g pkt plant-based mince
  • 1/3 cup (100g) red curry paste
  • 2 tbs vegetable stock
  • 200g broccoli, cut into small florets
  • 1 red capsicum, seeded, finely chopped
  • 3 celery sticks, finely chopped
  • 3 spring onions, thinly sliced
  • 1/3 cup coriander leaves
  • 12 small iceberg lettuce leaves
  • 1 cup bean sprouts
  • 1/4 cup (20g) flaked almonds, toasted
x
Nutrients
  • Calories: 1627 kj
  • 22g FAT TOTAL:
  • 4g SATURATED FAT:
  • 12g FIBRE:
  • 29g PROTEIN:
  • 1792mg SODIUM:
  • 7g CARBS (SUGAR):
  • 11g CARBS (TOTAL):

Vegetarian san choy bow

You won’t need to order out with these delicious vegetarian san choy bow cups that will add crunch and flavour to your dinner…

(5 / 5)
Indian-style vegetable curry View Ingredients
x
Ingredients
  • 1 tablespoon sunflower oil
  • 2 tablespoons brown mustard seeds
  • 2 onions, coarsely grated
  • 1 long green chilli, sliced
  • 10 fresh curry leaves (see note), (optional)
  • 500g cauliflower, cut into florets
  • 1 kumara (about 500g), peeled, cut into 2cm pieces
  • 1 eggplant (about 350g), cut into 2cm pieces
  • 2 carrots, cut into 2cm pieces
  • 400g can chopped tomatoes
  • 2 garlic cloves, finely chopped
  • 1 tablespoon grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 600ml Massel vegetable liquid stock
  • 100g green beans, trimmed
  • 1 teaspoon garam masala (Indian spice mix)
  • 1 tablespoon tamarind puree (see note) or lime juice
  • 2 tomatoes, finely chopped
  • 2 tablespoons toasted cashews, roughly chopped
  • 2 tablespoons coriander leaves

Indian-style vegetable curry

Jill’s speedy one-pot curry is bursting with aromatic Indian spice and winter vegetables.

(5 / 5)
Vegetable and lentil curry recipe ⋆ Chef Of King View Ingredients View Nutrients
x
Ingredients
  • 2 teaspoons vegetable oil
  • 1 medium red onion, cut into wedges
  • 1 garlic clove, crushed
  • 2 tablespoons mild curry paste
  • 1 medium red capsicum, cut into 3cm pieces
  • 300g cauliflower, cut into small florets
  • 150g button mushrooms, quartered
  • 2 baby eggplant, sliced
  • 415g can crushed tomatoes
  • 1 cup Massel vegetable liquid stock
  • 150g green beans, trimmed
  • 400g can brown lentils, drained, rinsed
  • Fresh coriander leaves, to serve
  • Plain yoghurt, to serve
  • Steamed rice, to serve
x
Nutrients
  • Calories: 759 kj
  • 6g FAT TOTAL:
  • 1g SATURATED FAT:
  • 10g FIBRE:
  • 11g PROTEIN:
  • 740.87mg SODIUM:
  • 8g CARBS (SUGAR):
  • 16g CARBS (TOTAL):

Vegetable and lentil curry

Bring us your time-poor, your hungry, your tired and we’ll fix them in a flash with this easy to make vegetable…

(5 / 5)
Chickpea, vegetable and coconut curry recipe View Ingredients View Nutrients
x
Ingredients
  • 2 teaspoons olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated 
fresh ginger
  • 1 long green chilli, deseeded, finely chopped
  • 2 teaspoons brown mustard seeds
  • 2 teaspoons curry powder
  • 10 fresh curry leaves
  • 375ml (1 1/2 cups) Massel vegetable liquid stock
  • 125ml (1/2 cup) reduced-fat coconut milk
  • 300g carrots, peeled, cut into 1cm pieces
  • 400g can chickpeas, rinsed, drained
  • 350g broccoli, trimmed, cut into florets
  • 150g (1 cup) frozen peas
  • 2 cups steamed quinoa, to serve
  • 1/4 cup natural yoghurt, to serve
  • 4 pappadums, microwaved, to serve
  • Fresh coriander leaves, to serve
x
Nutrients
  • Calories: 1379 kj
  • 9g FAT TOTAL:
  • 3g SATURATED FAT:
  • 14g FIBRE:
  • 17g PROTEIN:
  • 39g CARBS (TOTAL):

Chickpea, vegetable and coconut curry

This low-cal, low-fat vegetarian curry is bursting with vibrant flavour, perfect for a cooler night!

(5 / 5)
Mango & tomato curry recipe View Ingredients View Nutrients
x
Ingredients
  • 2 tablespoons sunflower oil
  • 1 teaspoon black mustard seeds
  • 3 teaspoons medium curry powder
  • 2 teaspoons ground turmeric
  • 50g fresh ginger, grated
  • 1 long green chilli, deseeded, thinly sliced
  • 10 fresh curry leaves (see note)
  • 4 cardamom pods, lightly crushed
  • 2 garlic cloves, sliced
  • 1 onion, thinly sliced
  • 1 large mango, sliced
  • 6 tomatoes, core and seeds removed, cut into wedges
  • 400ml coconut milk
  • 2 tablespoons chopped coriander leaves
  • 1/3 cup toasted cashews, roughly chopped
  • Steamed white rice, to serve
x
Nutrients
  • Calories: 2377 kj
  • 43g FAT TOTAL:
  • 22g SATURATED FAT:
  • 10g FIBRE:
  • 11g PROTEIN:
  • 66.52mg SODIUM:
  • 26g CARBS (SUGAR):
  • 31g CARBS (TOTAL):

Mango & tomato curry

Mango adds a delicious sweetness to this vegetarian curry.

(5 / 5)
Spicy rice and sweet potato biryani with baked eggs recipe View Ingredients View Nutrients
x
Ingredients
  • 1 1/2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 10 fresh curry leaves
  • 1 large brown onion, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 3cm piece fresh ginger, finely chopped
  • 1 tablespoon finely chopped coriander root and stem
  • 1 long red fresh chilli, finely chopped
  • 3 teaspoons garam masala
  • 1 1/2 teaspoons turmeric
  • 230g (2 cups) sweet potato, coarsely grated
  • 200g (1 cup) basmati rice
  • 375ml (1 1/2 cups) Massel vegetable liquid stock
  • 4 eggs
  • Finely chopped tomato (optional), to serve
  • Fried curry leaves (optional), to serve
  • Low-fat Greek yoghurt (optional), to serve
x
Nutrients
  • Calories: 1593 kj
  • 10.1g FAT TOTAL:
  • 4.5g SATURATED FAT:
  • 4.6g FIBRE:
  • 11.7g PROTEIN:
  • 176mg CHOLESTEROL:
  • 139mg SODIUM:
  • 6.6g CARBS (SUGAR):
  • 60.7g CARBS (TOTAL):

Spicy rice and sweet potato biryani with…

This spicy rice and egg dish is a delicious vegetarian dinner idea.

(5 / 5)
Creamy chickpea and vegetable curry recipe View Ingredients View Nutrients
x
Ingredients
  • 2 teaspoons vegetable oil
  • 2 tablespoons Madras curry paste
  • 1 cup Massel vegetable liquid stock
  • 400ml can light coconut cream
  • 1 large red capsicum, cut into 2cm pieces
  • 1kg pumpkin, cut into 2cm pieces
  • 1 small cauliflower, trimmed, cut into florets
  • 3 tomatoes, roughly chopped
  • 300g green beans, trimmed, halved
  • 400g can chickpeas, drained, rinsed
  • 1 Lebanese cucumber, grated
  • 2 tablespoons fresh coriander leaves, chopped, plus extra to serve
  • 1 cup plain Greek-style yoghurt
  • 4 naan bread, warmed
x
Nutrients
  • Calories: 2773 kj
  • 24.6g FAT TOTAL:
  • 14g SATURATED FAT:
  • 9.7g FIBRE:
  • 21.2g PROTEIN:
  • 25mg CHOLESTEROL:
  • 1178mg SODIUM:
  • 86.6g CARBS (TOTAL):

Creamy chickpea and vegetable curry

Boasting 7 serves of vegetables, this vegetarian curry is slow cooked perfection. Enjoy for dinner tonight and savour leftovers for lunch later in…

(5 / 5)
Vegetarian biryani recipe View Ingredients View Nutrients
x
Ingredients
  • 1 tablespoon vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, sliced
  • 1 cinnamon stick
  • 6 cardamom pods, bruised
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon chilli powder
  • 2 cups Basmati rice
  • 3 cups Massel vegetable liquid stock
  • 175g baby green beans, trimmed
  • 1/4 medium (200g) cauliflower, cut into florets
  • 100g button mushrooms, halved
  • 1/2 cup fresh coriander leaves
  • 2 tablespoons flaked almonds, toasted
  • 1/4 cup low-fat yoghurt
x
Nutrients
  • Calories: 1494 kj
  • 7.9g FAT TOTAL:
  • 0.8g SATURATED FAT:
  • 3.3g FIBRE:
  • 9.1g PROTEIN:
  • 0.5mg CHOLESTEROL:
  • 706mg SODIUM:
  • 60.2g CARBS (TOTAL):

Vegetarian biryani

This top meal is inspired by Indian cuisine, is full of flavour and good for you, too.

(5 / 5)
Call to action banner image
x

Lost Password