Recipes

Serves: 4 Ready in: 10min Ingredients 4 Burger Patties of choice. 1 Jar Tully’z All-Natural Tikka Masala curry sauce. 1 cup mayonnaise 4 slices of tasty cheese/plant based cheese 1 cup or 200g pickled onions 1 cup sliced picked Cucumbers 2 Tbsp olive oil 4 burger Buns Method Cook the burger patties as per packet instructions and keep aside. Toast the burgers buns. Spread an generous layer of Tully’z All-Natural Tikka Masala curry sauce (straight from the jar) on the bottom half of the slider bun. Place the cooked burger patty. Assemble each slider evenly with all the remaining condiments,...

Serves: 5 Ready in: 10minIngredients 500g (approx.5) sausages/plant-based sausages 5 Hot-dog Bread rolls 1 jar Tully'z All-Natural Coconut Masala Curry Sauce 1 cup sliced pickled onions 1.5 cup baby tomatoes (halved) 1/4 cup or 10-12 fresh mint leaves (chopped) 1 Tbsp maple syrup Salt to taste Method Cook sausages as per packet instructions and keep aside. To make Bollywood Salsa, mix pickled onions, chopped mint, baby tomatoes, maple syrup, and salt to taste in a small bowl & keep aside. Place a cooked sausage in each roll and spread a generous dollop of Tully’z all-natural Coconut Masala curry sauce straight...

Ingredients Serves: 4 Ready in: 15min 300g or 1.5 cups dry Red Split Lentils 1 jar Tully'z All-Natural Coconut Masala Curry Sauce 150g diced tomatoes (approx. 2 medium tomatoes) 1/4 cup finely chopped fresh coriander leaves 2 whole red chillies* (optional) 3.25 cups water (approx. 800ml) 2 tbsp olive oil Method Rinse the lentils thoroughly, drain, and keep aside. Heat up oil in a deep and heavy bottomed non-stick frying pan. Add tomatoes, chillies, & coriander. Cook on high heat for 2 minutes while stirring occasionally to avoid sticking to the pan. (Avoid inhaling chilli fumes) Mix in the lentils,...

Ingredients Serves: 4 Ready in: 10min 2 cans of chickpeas 1 jar Tully'z All-Natural Coconut Masala Curry Sauce 100g/2 cups baby spinach leaves 1 Tbsp honey/maple syrup 2 Tbsp finely chopped fresh coriander leaves 2 chopped fresh red chillies* (optional) 1 tbsp olive oil Method Rinse the canned chickpeas, drain, and keep aside. Heat up oil in a non-stick frying pan. Add spinach and cook on high heat for 2 minutes while stirring occasionally. Mix in the chickpeas, honey, chillies, and the whole jar of Tully’z All- Natural Coconut Masala curry sauce. Cover and cook for 5 minutes on medium...