Inside the Spice House – Continuing Our Culinary Adventure Across Asia!

Inside the Spice House – Continuing Our Culinary Adventure Across Asia!

Asia is the largest continent in the world, offering many different cuisines as it is a part of the world that is home to many fascinating and colourful traditions and cultures.

Travelling from India across to Thailand and down to Indonesian, we enjoyed our most favourite of foods – a Curry! Whilst there are many different styles of Curry from South Asia to the Southeast and across the Far East, they share common ingredients:

Firstly, rice is a staple ingredient in all Asian dishes along with ginger, garlic, onions, chillies, soy, tofu, and sesame!

In the South across the Indian subcontinent spices such as turmeric, cinnamon, cumin, coriander, fenugreek and of course chillies are used in abundance!

Coconut is used in certain regions of India, Kerala being one area that uses coconut a lot.
Thai cuisine tends to be a little lighter than Indian with strong aromatic flavours as citrus and herbs such as lime, coriander, basil, coconut, and fish sauce! Thai food is hotter than most Indian curries too

Travelling further east we see other flavours introduced with soy, galangal, tamarind, and lemongrass

We hope you will try and enjoy our favourite Indian side dish, happily eaten along with our seasonal barbecues.

Aloo Gobi – Potatoes & Cauliflower


  • 2 potatoes medium, sliced or cubed
  • 1 cauliflower medium, cut into small florets
  • 1 onion medium, chopped
  • 2 tomatoes medium, chopped
  • 2 teaspoons Spice&Easy Indian Spice Blend
  • 1 1/2 teaspoons ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon dry mango powder
  • red chili powder to taste
  • 1/4 teaspoon Spice&Easy garam masala
  • 3-4 teaspoons oil
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lemon or lime juice
  • salt to taste


  1. Sauté – In a sauté pan or skillet on medium heat, add the oil and onions. Sauté the onions until almost translucent. Then, add the ginger and garlic puree along with curry leaves. Sauté for 2 minutes more.
  2. Spices – Next, add the Indian Spice Blend, garam masala, and chopped tomatoes. Sauté on medium-low heat for 2 minutes, mashing the tomatoes as you go.
  3. Veggies – Next, add the chopped potatoes and cauliflower. Combine well. Season with salt and pepper then add ¼ cup of water.
  4. Cook – Cover the pan with a lid and cook on medium-low heat for about 8 to 10 minutes, stirring a few times in between, until the veggies are fork-tender. Keep the heat to medium-low.
  5. Garnish – Finally, add the lemon juice and chopped cilantro. Stir well. Taste and adjust seasoning. Garnish with fresh cilantro before serving.

Thai Chickpea – Almond Curry


  • ½ cup brown rice, rinsed and drained (1½ cup cooked)
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 1 medium zucchini, cut into matchsticks
  • 1 red bell pepper, sliced
  • 2 scallions, thinly sliced
  • ½ 14-oz. can light coconut milk (¾ cup)
  • 1½ tablespoons fresh lime juice
  • 1½ tablespoons almond butter or 1 cup almonds ground in blender with tsp olive oil
  • ¾ teaspoon low-sodium soy sauce (or tamari or liquid aminos)
  • 1 tablespoon Spice&Easy Thai ’10’ Blend
  • 1 clove garlic
  • ¼ sea salt, plus more to taste
  • 1 pinch Spice&Easy Rose Harissa (optional)
  • 1½ tablespoons fresh basil, finely chopped (optional)
  • 1 lime cut into wedges


  1. Preheat the oven to 425°F. In a saucepan over high heat, bring rice and 1 cup water to boiling. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool, fluff rice with a fork.
  2. Meanwhile, in a high-powered blender (or a food processor), combine coconut milk, lime juice, almond butter, soy sauce, Thai ’10’ Spice Blend / curry paste, and salt (alternatively, use an immersion blender and a deep cup). Purée until smooth.
  3. Pour almond curry into a baking dish and stir in pepper / harissa flakes (if using). Add chickpeas, zucchini, bell peppers, and scallions, and stir well. Cover dish with aluminium foil and bake for 25 minutes. Remove foil, stir, and bake for 5 to 8 minutes more. (Remove once it starts to thicken.
  4. Season curry with a few pinches of salt to taste, if desired. Serve curry over rice, topped with basil, if desired, alongside lime wedges.

For more recipes or info visit or call us on +357 99104622

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