top of page

Search Results

297 items found for ""

Blog Posts (38)

  • Sri Lankan Soya Meat Curry

    Vegetarian Vegan Gluten Free Servings: 4-5 Time: 20mins INGREDIENTS: 100g of Soya Chunks 4tbs of Coconut Milk Powder + 200ml of warm water 1 Large Onion finely chopped 1 Tomato roughly chopped 2 Garlic cloves finely chopped 1 Packet of H&B Sri Lankan Soya Meat Curry spice mix Vegetable Oil INSTRUCTIONS: First soak the soya chunks in water for 20mins then squeeze out the water by hand or using a muslin cloth. In a separate bowl add 4tbs or coconut milk powder and 200ml of warm water. Stir well removing and lumps to make the coconut milk. Into a large pot or deep skillet, add some oil and fry the vegetables until the onions soften and the garlic is lightly browned. Add the spice mix and soya chunks and cook for 3-4 minutes. Lastly add the coconut milk and mix well combining all the ingredients together . Leave to simmer for a few minutes till the gravy thickens to a desired consistency. Turn off the heat and add salt to taste. This dish is best served with rice or Asian flat bread (eg. naan, chapati, roti). Enjoy! If you require any herbs and spices from our recipes, visit our shop for refills and plastic free packaged herbs and spices. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! I would appreciate it if you could like and leave any comments you have in mind. Enjoy your meal and Thank you for visiting. Come again soon! - Tanya

  • Sri Lankan Chicken Curry

    Servings: 4-5 Time: 30-40mins INGREDIENTS: 8 pieces / 500g of chicken (thighs and drumsticks work best) 1 Large Onion 1-2 Tomatoes roughly chopped 5 garlic cloves finely chopped A thumb of ginger finely chopped 4tbs of coconut milk powder + 200ml of warm water 1 green chilli roughly chopped (optional) 1 packet of H&B Sri Lankan Chicken Curry Spice Mix Vegetable Oil INSTRUCTIONS: Into a frying pan, drizzle some vegetable oil. Once the oil has heated, add the chopped onion, tomato, garlic and ginger. Fry on a medium-low flame until the onions have softened and the garlic is lightly browned. Next add the spice mix and fry for a further 3-4 mins till the mixture is well cooked and the aroma of spices fill the kitchen. Add a chopped green chilli for extra spice. Into a separate bowl ad 4tbs of coconut milk and 200ml of warm water. Stir well and remove any lumps to make the coconut milk. Into a large pot or skillet, add 3-4tbs of oil, then once heated, carefully place the chicken pieces into the pot. Cutting the chicken into smaller chunks is optional. In Sri Lanka, we eat with our hands and serve the pieces whole. It is even considered food tastes better when eating with hands! Then add the vegetable mix and coconut milk. Combine all the ingredients together. If needed add more water or coconut powder. Leave to simmer until the chicken is cooked through and the gravy thickens to a desired consistency. Add salt to taste. This dish is best served with vegetable rice or any Asian flat bread (eg. naan, chapati, roti). Enjoy! If you require any herbs and spices from our recipes, visit our shop for refills and plastic free packaged herbs and spices. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! I would appreciate it if you could like and leave any comments you have in mind. Enjoy your meal and Thank you for visiting. Come again soon! - Tanya

  • Lemon Tenderstem Broccoli

    Ingredients: 170g Tenderstem Broccoli 1 Garlic clove crushed 1tbs Butter or Olive Oil Half a lemon and zest 1tbs Dark Soy Sauce Handful of Almond flakes Pink Himalayan Salt (lime & chilli) Pepper Instructions: In a frying pan add the oil or butter and wait till it completely melts, Then add the garlic clove, soy sauce and broccoli. Coat the broccoli in the sauce and cover. Let the broccoli sauté for 5 - 10 minutes on a medium heat. Once tenderised, add the juice of half a lemon and zest and let cook for a further 2 mins Finally season with the pink salt and pepper and sprinkle with almond flakes and serve with rice of your choice. Tip: You can lightly toast the almonds before adding to the dish. You can find ALMOND FLAKES and the PINK HIMALAYAN SALT (lime & chili) which gives an ever so slight kick to your dishes) at our shop Enjoy your meal and Thank you for visiting. Come again soon! - Tanya

View All
bottom of page