Try some of our Deelicious recipes below - or try them all!

All our dishes can be frozen once it has been cooked because we only use pure spices in our blends.

Butter Chicken.jpg

Shopping List:

  • 1Kg diced chicken thigh fillets

  • 250ml plain yoghurt

  • 20g Butter,

  • Vegetable Oil

  • 1 x 400g can Tomato Puree or Crushed Tomatoes

  • 125ml Cream

  • Salt

  • Sugar

  • Fresh Coriander to garnish

  • Rice or Roti

  • Cumin included

 

Method:

  • Mix spices with 1Kg of chicken cut into 3 cm cubes.

  • Mix in 250ml Plain yoghurt and marinate for 1 hour or preferably overnight.

  • Remove from fridge 10mins before cooking.

  • Heat 1 teaspoon of Vegetable oil and 20g of butter in a heavy-based frying pan over medium heat. When hot add Cumin seeds. Fry for 15 seconds, add 1 x 400g can of tomato puree.

  • When the tomato bubbles, add 1 1/2 teaspoons of salt, 1 teaspoon of sugar, stir through. Add chicken, including marinade. Stir occasionally until pieces are well-coated and heated through, 12 to 15 minutes.

  • Stir in cream and continue cooking for 3-4 minutes until chicken and sauce are hot.

  • Garnish with fresh Coriander and serve over rice or with Roti.

Serves 4 - 6

Butter Chicken
Dhal.jpg

Shopping list:

  • 1 x 400g can red kidney beans (drained)

  • 375g red lentils

  • 200g brown lentils

  • 2.5 litres vegetable stock (10 cups)

  • 3 tablespoons tomato paste

  • 5cm piece of ginger (finely chopped)

  • 5 garlic cloves (finely chopped)

  • 1 medium onion (finely diced)

  • 2 tablespoons olive oil

  • 1 long green chilli split lengthwise

  • Fresh coriander

  • Lemons

  • Plain yoghurt - if needed to adjust the "HOT" taste

 

Method:

  • Heat oil in a saucepan over medium heat, add onion, garlic and ginger

  • Fry until onion is translucent (stirring often –about 6 minutes)

  • Stir in chilli and spice blend. Cook 1 minute

  • Stir constantly while adding stock, beans and lentils

  • Bring to the boil, turn heat to low, cover and simmer for about 20 minutes until lentils are very tender

  • Stir in tomato paste and cook about 4 minutes (Optional)

  • Add salt to taste

  • Add water if desired

  • Serve with plain rice or Roti, squeeze of lemon and dollop of yoghurt

  • Garnish with fresh coriander

Serves 4 – 6

Dahl
Tandoori Chicken.jpg

Shopping List

  • 1Kg chicken pieces

  • 250ml plain yoghurt

  • Fresh Coriander to garnish

  • Lemons

 

Method

  • Take 1Kg of chicken pieces, remove the skin and prick all over with a fork. Add the spices and mix well. Add yoghurt and mix again. Ensure all pieces are well coated.

  • Marinate 4–6 hours turning occasionally

  • Pre-heat oven to 220˚C

  • Place chicken on a wire rack and bake 10 minutes. Turn and bake another 10 minutes or until cooked through. Garnish with fresh Coriander and serve

  • Or, BBQ – Cook, baste occasionally with leftover marinade,  until juices run clear when pierced

  • Serve with lemon wedges

Tandoori Chicken
IMG_9376.JPG

Shopping List:

  • 1kg lamb (cubed)

  • 2 cups plain yoghurt

  • 2 tablespoons crushed garlic

  • 2 tablespoons crushed ginger

  • 2 medium onions (finely chopped)

  • 4 tablespoons sunflower seed oil

  • 2 cups beef stock

  • 5 teaspoons cream (optional)

  • Coriander (garnish)

 

Method:

  • Mix lamb and yoghurt and put aside

  • Heat oil in a deep pan, add whole spices and fry until they change colour (about 2 minutes)

  • Add onions and fry until golden

  • Add garlic and ginger and fry for 1 minute

  • Add spices and fry for 1 – 2 minutes

  • Add meat with yoghurt mix and fry well. 

  • Add Beef stock, 1 cup of water and simmer, stir often until gravy is reduced and add salt to taste

Optional:

Add cream and stir through

 

Serve with plain rice or Roti. Garnish with fresh coriander leaves

 

Serves 4 – 6

Thank you Lara Lynch from Wholefood Merchants for the recipe image.

Lamb Rogan Josh
Lime Coriander.jpg

Shopping List:

  • 8 Chicken pieces

  • 8 Garlic cloves

  • 2 tablespoons of salt flakes (or to taste)

  • 1 tablespoon Shrimp Paste

  • 1.5 tablespoons vegetable oil

  • 2 limes (juiced)

  • Fish sauce

  • Fresh Coriander

 

Method:

  • Mix together the spice-blend, grated/chopped garlic, salt flakes and Shrimp paste.

  • Rub this mixture onto the Chicken, or tip into a large zip-lock bag, add vegetable oil and massage into the chicken pieces

  • Set aside for 30 minutes

  • Preheat the oven to 200°C, and pre-heat the baking dish in the oven

  • Remove the baking dish from the oven, put the chicken into the dish and scatter the marinade over the chicken. Bake approximately 45 –55 minutes

  • Turn regularly until golden brown

  • Remove from oven, sprinkle over Lime juice and Fish sauce (to taste)

  • Rest for 5 minutes then serve with pan-juices, garnish with Coriander

Great with Fish, Pork

 

Serves 4—6

Lime, Coriander and Pepper Chicken
Minced Beef.jpg

Shopping list:

  • 500gms minced beef or gravy beef

  • 250gms onions – grated

  • 250gms crushed/diced tomatoes

  • 3 tablespoons vegetable oil

  • 200gms potatoes – quartered (optional)

  • 1 ½ cups frozen peas (optional)

  • Cumin seeds included

 

Method:

  • Heat oil over high heat and add cumin seeds

  • When the seeds pop – around 10 seconds – stir in the onion and add spices with bay leaves and stir fry for 1 minute

  • Add tomatoes and stir fry until heated through

  • Stir in remaining spices

  • Add in the minced beef and continue to stir fry until the meat is no longer red in colour

  • Use a spoon to break up the meat

  • Lower the heat and cook for 15 – 20 minutes and serve as indicated below

 

Optional:

  • Lower the heat and add potatoes

  • Cook covered – 15-20 minutes or until potatoes are cooked

  • Add frozen peas and cover until the peas are warmed through

  • Season to taste

Serve over rice or Roti, garnish with fresh chopped coriander

Minced Beef Curry
Smokey Paprika.jpg

Shopping List:

1Kg chicken

50ml Olive Oil

Salt

Thai Sweet Chili Sauce

Sour cream

 

Method:

Mix spices with chicken

Add 50ml  Oil and toss until evenly coated. Put aside.

Heat oven to 180°C, Cook chicken in an oven-proof dish for 20—25 minutes

Turn halfway through cooking

Turn on the grill and grill each side for 4 –5 minutes

Add salt to taste

Serve hot with Sour Cream and Thai Sweet Chilli Sauce

 

Dip pieces into both sauces and enjoy. Great with chicken Wings or Skewers , Pork, Fish!!

Alter times to suit bigger pieces or whole chicken

Smokey Paprika
Jackfruit.jpg

Shopping List:

1 Deelicious Dishes Butter Chicken Spice Mix 

4 tins green jackfruit in brine
1 small butternut pumpkin, peeled and diced
1 tablespoon maple syrup
1 500g tub natural or coconut yoghurt (vegan)
1 tablespoon coconut oil or other oil 

1 can chopped tomatoes
salt to taste
Fresh coriander to garnish
Rice, cauli-rice or roti to serve

 

Method:

The day before, or at least 1 hour before cooking if possible: mix the drained jackfruit and diced pumpkin with the maple, half the tub of yoghurt and the spice powder (not the cumin) in the butter chicken mix. Chill overnight or for 1 hour

Heat a large pan with the coconut oil and fry the cumin seeds (included in Butter Chicken mix) until fragrant. Add the tinned tomato and simmer then add the marinaded jackfruit/pumpkin and all of the marinade.

Cook for 15-20 minutes or until hot through and the pumpkin is tender. Check seasoning and add extra salt if needed.

Meanwhile steam your rice or pan fry your roti. Serve topped with extra yoghurt and coriander.

Can also be made with diced tofu in place of jackfruit.

Special thanks to Lara Lynch at Wholefood Merchants in Ferntree Gully for this recipe

Butter Jackfruit & Butternut Curry
Jackfruit Rogan Josh.jpg

Shopping List:

1 Deelicious Dishes Rogan Josh Spice Mix
4 tins green jackfruit in brine
1 tablespoon blackstrap molasses
1 tablespoon dark miso (Hatcho/Genmai/Mugi) 

1 500g tub natural or coconut yoghurt (vegan)

1 tablespoon coconut oil or other oil
2 medium onions, diced
2 tablespoons each crushed ginger and garlic 

2 cups vegan Massal Beef Style Stock or 1 cube plus water

Fresh mint to garnish
Rice, cauli-rice or roti to serve

 

Method:

The day before, or at least 1 hour before cooking: mix the drained jackfruit with the molasses, miso, half the tub of yoghurt and the spice powder (not the whole spices) in the rogan josh mix. Chill overnight or for 1 hour.

Heat a large pan with the coconut oil and fry the whole spices (included in spice mix) until fragrant. Add the onions and sauté until soft. Add the garlic and ginger then the jackfruit with all the marinade. Add the liquid stock or 1 cube plus 2 cups water.

Cook for 15-20 minutes or until hot through. Check seasoning and add extra salt if needed.

Meanwhile steam your rice or pan fry your roti. Serve topped with extra yoghurt and coriander.

Can also be made with diced tofuor tempeh.

Special thanks to Lara Lynch at Wholefood Merchants in Ferntree Gully for this recipe

Jackfruit Rogan Josh
Savoury Mince Curry.jpg

Shopping List:

1 Deelicious Dishes Mince Curry Spice Mix
1 large block tofu
4 tins red kidney beans
1 tablespoon blackstrap molasses 
1 tablespoon dark miso (Hatcho/Genmai/Mugi)
1 tablespoon oil 
2 medium onions, diced
1 tin diced tomatoes
200g diced potatoes
Fresh coriander or curry leaves to garnish
Rice, cauli-rice or roti to serve

 

Method:

In a food processor, blend the tofu and beans in small batches to achieve a mince like texture. Mix in the spice powder (pack 3), the molasses and miso. Leave aside for up to 20 minutes or overnight in the fridge. 

Heat a large pan with the oil and fry the whole cumin seeds (included in spice mix) until fragrant. Add the onions and sauté until browning, then add spice powder 2 and fry for 1 minute. Add the tomatoes and tofu/bean mix and the diced potatoes.

Cook for 15-20 minutes or until spuds are tender. Check seasoning and adjust. 

Meanwhile steam your rice or pan fry your roti. 

Serve topped with extra yoghurt and coriander.

Can also be made with soaked TVP or minced tempeh & beans in place of the tofu. 

Special thanks to Lara Lynch at Wholefood Merchants in Ferntree Gully for this recipe

Savoury Mince Curry

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