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Home Chef of the Month July: Indian Sharing Platter

July's Home Chef of the Month Winner was Brenda Meech with her recipe for a Coconut and Vegetable Korma Sharing Platter using Delmaine Vegetable Korma.


Garlic Naan 

2 tsp dried yeast

1/2 cup warm water

1 tsp sugar

2 3/4 cups plain flour

1/2 cup milk

1/2 tsp salt

2 gloves garlic

1 tbsp oil


500g lean beef mince

1 medium onion, diced

2 cloves minced garlic

2 tsp medium curry powder

1 egg, beaten

Breadcrumbs to bind

salt and pepper to season



1/2 cup basmati rice

1 tsp salt

Vegetable and Coconut Korma

1 pottle Delmaine Vegetable Korma

1 onion, diced

2 gloves garlic, minced

1 tbsp butter

2 tbsp cream

1 tbsp coconut (plus 1 tsp for garnishing)


Garlic Naan

In a small bowl combine yeast, water & sugar, stir & leave until frothy (approx 10 mins).

In a large bowl, combine flour, salt, crushed garlic & yeast mixture, then add the oil. Mix with a knife until well mixed. Turn out on to a floured bench & knead until it becomes elastic, smooth & shiny.

Transfer to a lightly greased bowl, cover with a clean tea towel & let it rise in a warm place. The dough should double in size after an hour. Punch it down, cover & leave to rise for another hour.

Heat a cast iron skillet over high heat, divide dough into 8, lightly flour & gently roll into circles. Lightly oil the hot skillet, place the dough in, move around gently with a knife to prevent sticking. When bubbles & burnt spots appear, flip and cook the other side. Repeat with the rest of the dough until all cooked. Brush the na'an with garlic butter & serve warm. 


In a large bowl mix all ingredients until well combined With damp hands form mixture into balls (approximately 8) Heat a skillet with the oil & fry the balls gently until well browned & cooked thoroughly


In a heavy saucepan place rice & salt. Cover with boiling water & cook uncovered for 30 minutes. Stir continuously to remove any rice that may be sticking. Once cooked strain & rinse in cold water.

Coconut and Vegetable Korma

In a hot skillet melt butter Gently saute onions & garlic until soft. Add Vegetable Korma, cream & 1 tbsp coconut. Stir & heat gently until well combined. Add extra coconut garnish when serving.