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Asian curry with Natural TABLE HUMMUS

Serves: 2

Preparation time: 45


  • Thick coconut milk 100 ml
  • 1 lime
  • 4 lime leaves
  • 2 garlic cloves
  • Ginger root 2 cm
  • 2 spring onions
  • Fennel seeds 1 teaspoon
  • Coriander seeds 1 teaspoon
  • Half of pak choi
  • 4 shitake mushrooms
  • 1 carrot
  • 1/4 bunch cilantro
  • Sesame seeds 30g
  • Soy sauce 40 ml
  • Sesame oil 5 ml


Fry the garlic, ginger, and spring onion in a pan. Add roasted and ground fennel and coriander seeds. Fry for a bit and add coconut milk. Carefully pour everything into a blender, add half of the pack of Natural TABLE HUMMUS and mix until a smooth consistency is obtained. Set aside in a container to cool a little.

When the mixed sauce is cooling down, heat the oil in a pan and fry the shitake mushrooms with a little sugar, sesame seeds, soy sauce, and lime juice. When the mushrooms are ready, add the crushed garlic clove.

Cut the pak choi lengthwise and fry in the same pan as the mushrooms. Finally, add the carrots cut into sticks and fry until the pak choi is soft.

Place fried vegetables on the plate, pour the sauce made with Natural TABLE HUMMUS, and season everything with coriander, sesame seeds, and a few drops of lime juice.

 The dish contains: cereals containing gluten, sesame seeds, soy, eggs.

 Make the most of TABLE FOODS

Hummus can be enjoyed all day long , so you can use the remaining of Natural TABLE HUMMUS left after curry preparation as an omelette dip. Then it is worth having a pomegranate at home. Before you fry the omelette, peel the pomegranate. Add some curry spice to Natural TABLE HUMMUS and mix it together. When the omelette is ready, spread the hummus dip over it and sprinkle with pomegranate seeds. Delicious!

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