lentil and cauliflower dhal · 10g knorr concentrated liquid chicken stock 250g knorr pronto napoli...

Lentil and Cauliflower Dhal

This substantial, lightly spiced lentil soup is very versatile. Try serving with a variety of different vegetables. Sweet potato, spinach, pumpkin, peas or broccoli make excellent substitutes for cauliflower. As an alternative to a vegetarian option, try adding some diced roast meat like lamb or beef.

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Lentil and Cauliflower Dhal

Serves 10

Ingredients

50ml Oil300g Red onions, chopped200g Knorr Patak’s Mild Curry Paste1L Water25g Knorr Vegetable Booster300g Knorr Pronto Napoli500g Red lentils, dried1kg Cauliflower, trimmed, cut into florets Mango chutney, to serve Naan bread, to serve

Method

1. Heat oil in a large saucepan over medium heat. Cook onions and Knorr Patak’s Mild Curry Paste for

5 minutes, then add water, Knorr Vegetable Booster, Knorr Pronto Napoli and red lentils, stirring until combined. Simmer for 15 minutes.

2. Add cauliflower and continue cooking for 10-15 minutes until cauliflower is tender.

Nutrition Information

Per Serve (337g)

Energy (kJ) 1449

Energy (Cal) 347

Protein (g) 17

Total Fat (g) 17

Saturated Fat (g) 1.8

Carbohydrate (g) 27

Sugars (g) 7

Sodium (mg) 991

Unilever Food Solutions Recipe

Serving Suggestion

Serve dhal with a dollop of yoghurt and accompany with naan bread and mango chutney.

Knorr Patak’s Mild Curry Paste 1.05kg

Knorr Pronto Napoli 4.15kg

Knorr Vegetable Booster 2.4kg

• A mild spice blend of coriander, cumin, turmeric, chilli, tomato and spices

• Made in Italy from sustainably grown Italian tomatoes

• Authentic Napoli base sauce with 95% tomato content and real tomato chunks throughout

• Create full flavoured bases and tasty sauces

• Perfect for bouillons, soups, casseroles, gravies and pies

Butter Chicken Meatballs

Butter chicken would have to be one of the most popular of Indian curries. Try adding Knorr Patak’s Butter Chicken Paste to meatballs or rissoles – both aged care favourites – to give it more flavour and interest. Serve with steamed rice and smooth, creamy butter chicken sauce.


Butter Chicken MeatballsUnilever Food Solutions Recipe

Serves 10

Ingredients

1kg Chicken mince150g Zucchini, roughly grated150g Sweet potato, roughly grated60g Knorr Patak’s Butter Chicken Paste250g Breadcrumbs, dried30ml Oil150g Knorr Patak’s Butter Chicken Paste, extra300ml Water15g Knorr Concentrated Liquid Chicken Stock400ml Cream Steamed rice, to serve Steamed vegetables, to serve

Method

1. Place chicken mince, zucchini, carrot, Knorr Patak’s Butter Chicken Paste and breadcrumbs in a large bowl. Mix until fully combined. Roll into 30 meatballs.

2. Brown meatballs in a combi oven at 180°C for 15-20 minutes.

3. Meanwhile heat oil in large frying pan over medium heat. Add extra Knorr Patak’s Butter Chicken Paste, cook for 1 minute, then add water, Knorr Concentrated Liquid Chicken Stock and cream. Simmer for 5 minutes until thickened slightly.

Serving Suggestion

To serve, spoon sauce over meatballs and accompany with steamed rice and vegetables.


Per Serve (250g)

Energy (kJ) 1630

Energy (Cal) 390

Protein (g) 25

Total Fat (g) 20

Saturated Fat (g) 8

Carbohydrate (g) 28

Sugars (g) 8

Sodium (mg) 955

Knorr Patak’s Butter Chicken Paste 1.15kg

Knorr Concentrated Liquid Chicken Stock 1kg

• A mild spice blend containing ginger, coriander, garlic, tomato, tamarind and spices

• Made with chicken bones cooked for 3 hours

• Dissolves easily in all stages of cooking

• Brings out the flavours in a dish with less salt*

*25% less sodium than Knorr Chicken Booster.

Vegetable and Egg Korma Curry

The mild creamy flavour of this curry will suit all palates. With plenty of tender vegetables and eggs instead of meat as a protein alternative, this curry provides a well-rounded nutritious meal for residents and plenty of compliments for the kitchen.


Vegetable and Egg Korma CurryUnilever Food Solutions Recipe

Serves 10

Ingredients

50ml Oil125g Knorr Patak’s Korma Paste500ml Water12.5g Knorr Vegetable Booster350g Butternut pumpkin, diced250g Cauliflower, trimmed, cut into florets250g Broccoli, trimmed, cut into florets200g Zucchini, chopped300ml Cream10 x Hard-boiled eggs, quartered Steamed coriander rice, to serve Garden salad, to serve

Method

1. Heat oil in a large saucepan over medium heat. Add Knorr Patak’s Korma Paste and cook for 3 minutes, then add water and Knorr Vegetable Booster. Bring to the boil.

2. Add pumpkin and cook for 10 minutes before adding cauliflower, broccoli and zucchini. Cook for further 10 minutes until all the vegetables are tender.

3. Stir through cream and eggs and simmer for another 2-3 minutes.

Serving Suggestion

Serve Korma curry accompanied with coriander rice and garden salad.


Per Serve (253g)

Energy (kJ) 1217

Energy (Cal) 291

Protein (g) 10

Total Fat (g) 24

Saturated Fat (g) 10

Carbohydrate (g) 7

Sugars (g) 5

Sodium (mg) 521

Knorr Patak’s Korma Paste 1.05kg

Knorr Vegetable Booster 2.4kg

• A mild spice blend with coconut, tomato, ginger and spices

• Create full flavoured bases and tasty sauces

• Perfect for bouillons, soups, casseroles, gravies and pies

Rogan Josh Pork Meatballs

Add a spin to the traditional meatballs by adding the flavours of India with Knorr Patak’s Rogan Josh Paste to a tasty spiced tomato-based sauce. Great served with steamed vegetables and mash or more traditional Indian accompaniments of steamed rice, naan bread and mango chutney.


Rogan Josh Pork MeatballsUnilever Food Solutions Recipe

Serves 10

Ingredients

1.25kg Pork mince120g Knorr Patak’s Rogan Josh Paste200g Zucchini, roughly grated250g Breadcrumbs, dried30ml Oil60g Knorr Patak’s Rogan Josh Paste, extra200ml Water550ml Water (for mash)130g Knorr Potato Flakes250ml Milk10g Knorr Concentrated Liquid Chicken Stock250g Knorr Pronto Napoli Steamed vegetables, to serve Tomato cucumber raita, to serve

Method

1. Place pork mince, Knorr Patak’s Rogan Josh Paste, zucchini and breadcrumbs in a large bowl. Mix until fully combined. Roll into 30 meatballs.

2. Brown the meatballs in a combi oven at 180°C for 15-20 minutes.

3. In a pot, bring water and salt to the boil. Once boiled remove from heat and add in the milk and Knorr Potato Flakes. Whisk until combined, sit for 2 minutes then whisk again.

4. Meanwhile heat oil in large frying pan over medium heat. Add extra Knorr Patak’s Rogan Josh Paste, cook for 1 minute, then add water, Knorr Concentrated Liquid Chicken Stock and Knorr Pronto Napoli. Simmer for 5 minutes until thickened slightly.

Serving Suggestion

To serve, spoon sauce over meatballs and accompany with mashed potato and steamed vegetables.


Per Serve (364g)

Energy (kJ) 1938

Energy (Cal) 464

Protein (g) 33

Total Fat (g) 21

Saturated Fat (g) 6

Carbohydrate (g) 33

Sugars (g) 6

Sodium (mg) 705

Knorr Patak’s Rogan Josh Paste

1.1kg

Knorr Pronto Napoli

4.15kg

Knorr ConcentratedLiquid Chicken

Stock 1kg

Knorr Potato Flakes

4kg

• Made from authentic ingredients including tomato, coriander, paprika and cumin

• Made in Italy from sustainably grown Italian

tomatoes

•Made with chicken bones cooked for 3 hours

• A versatile ingredient, used to make mashed potato, gnocchi and to use as a crumb coating

Fish Curry with Spinach and Peas

This delicious fish curry, full of healthy spinach and peas, is so simple and easy to prepare. Residents will love its mild creamy flavour and soft texture. Great with prawns or scallops as versatile alternatives.


Fish Curry with Spinach and PeasUnilever Food Solutions Recipe

Serves 10

Ingredients

50ml Oil300g Red onions, chopped150g Knorr Patak’s Mild Curry Paste50g Ginger, finely grated875ml Water40ml Knorr Concentrated Liquid Chicken Stock1kg White fish fillets, firm250g Spinach, frozen, chopped200g Baby spinach leaves100g Peas, frozen250ml Cream Steamed rice, to serve Tomato mint raita, to serve Naan bread, to serve

Method

1. Heat oil in a large saucepan over medium heat. Add onion and cook until tender, then add Knorr Patak’s Mild Curry Paste and ginger. Cook for another minute until fragrant.

2. Pour in water and Knorr Concentrated Liquid Chicken Stock and bring to the boil. Reduce heat and add fish. Cook until opaque, then stir through frozen chopped spinach, baby spinach leaves and peas. Simmer for another 2-3 minutes, add cream and stir until fully combined.

Serving Suggestion

Serve fish curry accompanied with steamed rice, tomato mint raita and naan bread.


Per Serve (324g)

Energy (kJ) 1346

Energy (Cal) 322

Protein (g) 20

Total Fat (g) 24

Saturated Fat (g) 8

Carbohydrate (g) 6

Sugars (g) 3

Sodium (mg) 801



Knorr Concentrated Liquid Chicken Stock 1kg

• Made with chicken bones cooked for 3 hours

• Dissolves easily in all stages of cooking

• Brings out the flavours in a dish with less salt*

*25% less sodium than Knorr Chicken Booster.

Prawn and Sweet Potato Yellow Curry

Bring the flavour of Thailand to the table with this authentic mild prawn curry. The versatility of Knorr Thai Yellow Curry Paste is such that any variety of vegetables can be added to the curry, and chicken or fish will prove just as popular.


Prawn and Sweet Potato Yellow CurryUnilever Food Solutions Recipe

Serves 10

Ingredients

50ml Knorr Thai Yellow Curry Paste600g Sweet potato, diced1L Water150g Knorr Coconut Milk Powder2 x Red capsicums, thinly sliced200g Yellow squash, diced200g Green beans, trimmed, halved1kg Green prawns, peeled20ml Lime juice Steamed rice, to serve Lime wedges, to serve

Method

1. Heat oil in a large saucepan over medium heat. Add Knorr Thai Yellow Curry Paste and cook for 3 minutes until fragrant.

2. Add sweet potato, toss to coat, then add water and Knorr Coconut Milk Powder, stirring until combined. Simmer for 10-15 minutes until sweet potato is softened.

3. Add capsicum, squash and beans and cook until tender, then stir in prawns and cook until opaque. Season with lime juice.

Serving Suggestion

Serve prawn curry accompanied with steamed rice and lime wedges.

Knorr Coconut Milk Powder 1kg

• Made with real coconut

Knorr Thai Yellow Curry Paste 850g

• A mild spice blend paste combining lemongrass, garlic, shallot, galangal and turmeric


Per Serve (353g)

Energy (kJ) 1375

Energy (Cal) 329

Protein (g) 25

Total Fat (g) 16

Saturated Fat (g) 8

Carbohydrate (g) 19

Sugars (g) 7

Sodium (mg) 574

Luscious slow cooked lamb shoulder is made even more delicious if marinated in Knorr Patak’s Tandoori Paste before cooking. The subtle smoky flavour of the lamb, once cooked, is complemented by serving with a fragrant Knorr Patak’s Tikka Masala Sauce.

Slow Cooked Tandoori LambShoulder with Tikka Masala Sauce


Slow Cooked Tandoori LambShoulder with Tikka Masala Sauce


Serves 10

Ingredients

400g Knorr Patak’s Tandoori Paste100g Greek style yoghurt100ml Oil2 x Lamb shoulders (2kg)500ml Knorr Patak’s Tikka Masala Sauce200ml Cream Grilled vegetables, to serve Garden salad, to serve Minted yoghurt, to serve

Method

1. Combine Knorr Patak’s Tandoori Paste, yoghurt and oil. Spread over lamb and marinate for several hours or overnight.

2. Place lamb in large baking trays and cover well with foil. Cook in a combi oven at 160°C for 4-5 hours. Uncover, increase heat to 180°C and cook for further 30 minutes until well browned. Remove and allow to cool slightly before roughly shredding the meat off the bone. Set aside.

3. Meanwhile heat Knorr Patak’s Tikka Masala Sauce in a large saucepan over medium heat. Simmer for 5 minutes then stir in cream and simmer until slightly reduced.

Serving Suggestion

Serve lamb with tikka masala sauce, accompanied with grilled vegetables, garden salad and minted yoghurt.

Knorr Patak’s Tandoori Paste 1.15kg

Knorr Patak’s Tikka Masala Sauce 2.2L

• A medium spice blend that contains lemon juice, tamarind, ginger, coriander, garlic, and spices

• No artificial flavours

• A simmer sauce with tomatoes, yoghurt and rich aromatic spices


Per Serve (325g)

Energy (kJ) 3320

Energy (Cal) 794

Protein (g) 38

Total Fat (g) 68


Carbohydrate (g) 10

Sugars (g) 5

Sodium (mg) 865

This dish is just as easy to cook as a traditional lamb roast but with a great twist on the all time favourite. A mild curry-flavoured crust on the lamb adds interest and Knorr Patak’s Korma Sauce makes for a perfect sauce. Great served with mashed potatoes and steamed veggies or steamed rice.

Slow Cooked Lamb Shoulderwith Korma Sauce


Slow Cooked Lamb Shoulderwith Korma Sauce


Serves 10

Ingredients

300g Knorr Patak’s Mild Curry Paste50ml Oil2 x Lamb shoulders (2kg)400ml Knorr Patak’s Korma Sauce200ml Water550ml Water (for mash)130g Knorr Potato Flakes250ml Milk Steamed vegetables, to serve Tomato coriander raita, to serve

Method

1. Combine Knorr Patak’s Mild Curry Paste and oil and spread all over lamb shoulders. Place lamb in large baking trays. Marinate for several hours.

2. Cook lamb shoulders, covered well with foil, in a combi oven at 160°C for 4-5 hours. Uncover, increase heat to 180°C and cook for further 30 minutes until well browned. Remove and allow to cool slightly before roughly shredding the meat off the bone. Set aside.

3. In a pot, bring water and salt to the boil. Once boiled remove from heat and add in the milk and Knorr Potato Flakes. Whisk until combined, sit for 2 minutes then whisk again.

4. Meanwhile heat Knorr Patak’s Korma Sauce and water in a large saucepan over medium heat. Simmer for 5 minutes until slightly reduced.

Serving Suggestion

Serve lamb with korma sauce, accompanied with steamed vegetables, potato mash and minted yoghurt.


Knorr Patak’s Korma Sauce 2.2L

Knorr Potato Flakes 4kg


• A rich, thick and creamy simmer sauce with coconut and aromatic spices

• A versatile ingredient, used to make mashed potato, gnocchi and to use as a crumb coating


Per Serve (447g)

Energy (kJ) 3751

Energy (Cal) 899

Protein (g) 40

Total Fat (g) 72


Carbohydrate (g) 21

Sugars (g) 7

Sodium (mg) 492

Thai Red Curry Lamb Shanks

This curry perfectly marries classic Thai flavours with the popular lamb shanks. Combining Knorr Thai Red Curry Paste and Knorr Coconut Milk Powder makes for an easy sauce in which to slow cook the shanks, then add in whatever vegetables you like for a dish that provides interest and variety to your menu.


Thai Red Curry Lamb ShanksUnilever Food Solutions Recipe

Serves 10

Ingredients

300g Knorr Thai Red Curry Paste1.5L Water250g Knorr Coconut Milk Powder10 x Lamb shanks, trimmed300g Butternut pumpkin, diced250g Yellow squash, diced150g Green beans, trimmed and halved Steamed rice, to serve Lime wedges, to serve

Method

1. Combine Knorr Thai Red Curry Paste, water and Knorr Coconut Milk Powder in a large baking tray. Add lamb shanks and cook, covered, in a combi oven at 150°C for 3 hours until tender.

2. Add vegetables to shanks and cook uncovered for further 20 minutes.

Serving Suggestion

Serve lamb shanks and curry sauce accompanied with steamed rice and lime wedges.


Per Serve (525g)

Energy (kJ) 2506

Energy (Cal) 600

Protein (g) 55

Total Fat (g) 34


Carbohydrate (g) 15

Sugars (g) 6

Sodium (mg) 708

Knorr Coconut Milk Powder 1kg

• Made with real coconut

Knorr Thai Red Curry Paste 850g

• A medium spice blend paste combining red chilli, lemongrass, garlic, shallot and galangal

Tandoori Pork Chops with Rogan Josh Sauce

The flavour of moist, tender pork chops is enhanced with a little marinating in Knorr Patak’s Tandoori Paste. Once the chops are cooked off on a grill or in a pan, serve with a quick tasty sauce made with Knorr Patak’s Rogan Josh Paste and Knorr Pronto Napoli, accompanied with roast veggies.


Tandoori Pork Chops with Rogan Josh SauceUnilever Food Solutions Recipe

Serves 10

Ingredients

200g Knorr Patak’s Tandoori Paste50ml Oil200ml Water100ml Oil, extra10 x Pork chops (1.8kg)100g Knorr Patak’s Rogan Josh Paste200g Knorr Pronto Napoli Roasted vegetables and peas, to serve

Method

1. Combine Knorr Patak’s Tandoori Paste with oil and water and spread over pork chops. Marinate for 1 hour.

2. Heat extra oil and grill or pan fry pork chops until cooked through. Remove and rest.

3. Heat Knorr Patak’s Rogan Josh Paste in a large saucepan with Knorr Pronto Napoli. Simmer for 5 minutes.

Serving Suggestion

Serve pork chops with rogan josh sauce, accompanied with roasted vegetables and peas.

Knorr Patak’s Tandoori Paste 1.15kg

Knorr Pronto Napoli 4.15kg

Knorr Patak’s Rogan Josh Paste 1.1kg

• A medium spice blend that contains lemon juice, tamarind, ginger, coriander, garlic, and spices

• No artificial flavours

• Made in Italy from sustainably grown Italian tomatoes

• Authentic Napoli base sauce with 95% tomato content and real tomato chunks throughout

• Made from authentic ingredients including tomato, coriander, paprika and cumin


Per Serve (259g)

Energy (kJ) 1913

Energy (Cal) 458

Protein (g) 40

Total Fat (g) 31

Saturated Fat (g) 8

Carbohydrate (g) 4

Sugars (g) 2

Sodium (mg) 604

lentil and cauliflower dhal · 10g knorr concentrated liquid chicken stock 250g knorr pronto napoli...

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