These recipes are less than 600 calories per portion
Goan Fish Curry
This is a beautiful tomato and coconut curry with delicate white fish and a hint of chilli. With a spice base of ginger, cumin, nutmeg and paprika the main star of the dish is the mustard seed and star anise garnish. Works perfectly served with rice.
Nasi Goreng - meaning "rice, fried" is a a popular household and hawker food stall dish in Indonesia and Malaysia. Great for using up leftover rice, this dish is known for its savoury flavours and sweet, sticky soy sauce called Katjap Manis. It's often topped with crispy shallots for texture and served with some tangy, pickled cucumbers.
Using a combination of chicken, potatoes and green beans this is a lovely, filling curry. With a rich and creamy coconut sauce flavoured with galangal, chilli, coriander, kaffir lime leaves and lemongrass, this is one of our most popular curries!
Tender strips of beef and sautéed mushrooms in a creamy, smoked paprika and mushroom sauce. The true star of this dish is the mashed potato which has zingy flavours of horseradish and parsley running through it – a lovely warming and comforting dish.
With so many styles of curry in the hawker markets in Bali, Indonesia it was hard to select just one to try, so we’ve taken inspiration from a variety of them. You can use whole drumsticks and thighs in this, as is done authentically. It’s an aromatic curry with coconut, coriander and kaffir lime leaves, the prized signature aromatic ingredient in Indonesian dishes!
With roots in Punjab in Northern India, rumour has it that the famous Moti Mahal restaurant in Delhi designed this delicious curry. Also known as “butter chicken”, this dish is traditionally made by cooking the chicken in a hot oven (or tandoor) and then simmering it in the curry sauce which is then garnished with fenugreek leaves.
All the way from Malaysia, our fragrant chicken and coconut noodle soup. The main spices of ginger, garlic, lime, basil and lemongrass in our Laksa paste work wonderfully with the added asparagus and butternut squash for a super filling, healthy dish.
A popular dish from Persian influence mixed with Thai flavours, this is a rich but mild curry with beef, potatoes and crushed peanuts in a tangy coconut sauce. We’ve captured the essence of this travellers’ favourite by prepping the tamarind and blitzing the lemongrass into our fragrant paste. A hearty curry for any night of the week.
Thai Red Prawn Curry
With authentic Thai flavours of galangal, shallots and dried red chilli this is a deliciously savoury curry which is balanced by the sweetness of the coconut milk and the cherry tomatoes. With desiccated coconut and fresh basil leaves to garnish and a steaming bowl of jasmine rice on the side, this fragrant dish is easy to make and really hits the spot!
Penne alla Rustica
A simple but impressive Italian-inspired dish - Our unique pots of flavour feature a delicious blend of roasted garlic, rosemary, mint and lemon peel and our spicy mediterranean style paste brings depth of flavour to cherry tomato sauce. The sweet red pepper sprinkle works like magic in this dish bringing the rich creamy sauce and all the ingredients together really nicely.
Sichuan Dan Dan Noodles
Sichuan Dan Dan Noodles has been a classic dish on the streets of Chengdu for decades. The noodles are named after the pole that the walking street vendors carried (dandan) when selling this dish with two baskets of noodles and sauce attached at either end. Rather than the traditional broth style dish, ours is more like the American Chinese version of Dandan noodles where tender boiled egg noodles are topped with crispy pork with a slightly smoky and spicy chilli oil drizzle.
Spinach & Paneer Curry
The mild, Indian Cheese Paneer takes on the flavours of tumeric, cumin and ginger from the korma paste beautifully. Paired together with a thick creamy, tomatoey sauce and heaps of spinach. What makes this dish is the sprinkling of coconut and nigella seeds from our garnish.
A Korean stir fried rice dish – the freshness of the cabbage and spring onion works wonderfully with the slightly crispy and sticky spicy rice. The real stars are the pots with chilli and savoury flavours from our miso and black bean pastes. The runny yolk from the egg stirred through complete this dish.
Grilled Halloumi Salad
Courgette and Halloumi grilled in our basil pistou paste served with a couscous salad flavoured with harissa spice blend of paprika, cayenne pepper and cumin and finished with a squeeze of fresh lemon.
Wild Mushroom Penne
Pasta served with a deep and creamy sauce flavoured with our specialist mushroom stock and porcini blend. Extra flavours of garlic, chives and black pepper help bring the sautéed mushrooms to life.
Cuban Prawn Pasta
Mojo sauce (“moh-ho”) is the name of a variety of sauces that originated in the Canary Islands. Originally it was an olive oil based sauce with garlic, paprika, coriander leaf and lemon, orange and lime juices. The sauce, which emigrated with its people to the Caribbean, was adopted by Cubans and was made their own.
It’s so versatile that it can be used on anything from marinating pork to making delicious dipping sauces. Give this "Cuban fusion" pasta a try!
Cajun Chicken with Red Pepper Sweet Potato Mash
We’ve used our spicy Cajun rub of cayenne, paprika and coriander for our chicken. The showstopper is a side of pan-fried bacon and okra which is stirred through the red pepper and sweet potato mash. Crumbled feta cheese sprinkled over the dish cuts through the spicy, smoky chicken.
Thai Green Curry
In our Thai Green Curry we have opted for a mix of chicken, aubergine and green pepper to make a complete all round meal. The key flavours are the lime, chilli, ginger, coriander and lemongrass running through the mild, coconutty sauce.
BBQ Tandoori Chicken with Sweet Potato Wedges
Grilled chicken in a spicy Tandoori blend of paprika, cayenne, cumin, ginger and Greek yoghurt. Served with sweet potato wedges baked in a blend of coriander, turmeric, nutmeg and cumin to perfectly complement the chicken.
Chicken Katsu Curry
“Katsu” is a method of breadcrumbing in Japan and can be used on meat, fish and even vegetables. In Japan they use panko breadcrumbs which are made from bread without crusts and allows for a much lighter, crisp coating. Curry was introduced to Japan by the British when India was still a British colony. Their version and accompaniment to Katsu has become so popular across the country that it is now a national dish!
Chipotle Grilled Steak Salad
A bold steak blend with cracked black pepper, fennel seed and citrus peel is rubbed onto a sirloin steak, which is charred on the grill, then served on crunchy leaves. Avocado, lemon, herb-roasted red peppers and chunks of feta cheese add texture to this colourful bowl of food! Our chipotle and soured cream dressing ties it all together.
Moghul Chicken Korma
Often thought of as a bland dish for unadventurous diners, the Korma actually has a history as rich as its sauce. It was once a noble dish of high status that graced the banquet tables of the Moghul imperial court. While the curry houses of the UK have spun this dish into a delectably sweet coconutty curry, we’re taking it back to its sophisticated royal roots and letting the warm spices and almond flavours shine through.
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