We feature a great Australian brand in the October Vegan Box called Turban Chopsticks. Turban Chopsticks was born when founder, Mei Yong set about creating pre-made meal kits and curry sauces with bold flavours that used clean ingredients and were foolproof and convenient!
Mei started Turban Chopsticks out of an inconvenience she encountered in her own life, early in her career.
“As I entered adulthood, my lifestyle changed. I was a busy working professional who travelled a lot and didn’t have much time to cook. After a long day, the last thing I wanted to do is spend hours in the kitchen. But, I still wanted a meal that was healthy and tasted amazing. I knew I wasn’t the only one who craved authentic home cooked meals – the kind I grew up with – but also didn’t want to use prepackaged food with suspicious ingredients and origins, or have the time to source and cook everything from scratch.”
Turban Chopsticks is my life’s work and passion. It’s the combination of all my food influences, my culture and heritage, my love of spices, and my desire to share beautiful nutritious food all wrapped up in a range of colourful meal kits and sauce jars.”
We are thrilled to feature a number of different Turban Chopsticks meal kits in the October Vegan Box for our customers to enjoy as well as a sneaky little discount for online orders directly with Turban Chopsticks. Below we share a delicious and EASY recipe for a warming dahl using the Jewelled Mung Dahl kit.
DETOX DAHL
A mildly spiced detox dahl that is filled with aromatic flavours of India and loaded with greens galore.
Filled with wholesome Ayurvedic spices to nourish and warm the body.
Serves: 4
Total Prep and Cook Time: 20 mins
Vegan | Gluten Free | Natural | Nut Free | Dairy Free
Turban Tips For a creamier, softer version, cook for an extra 5 minutes.
- 1 box Turban Chopsticks Jewelled Mung Dahl Kit
- 2 cups fresh leafy greens i.e spinach, kale, silverbeet
- 1 cup diced vegetables ie. pumpkin, sweet potato, carrot
- 1 onion diced
- 2 tbsp preferred oil
- 4 cups of water
METHOD
RINSE yellow mung beans in sieve under cold water for 30 seconds. Drain well.
HEAT saucepan over low heat. Add oil and onion, sauté until golden brown.
ADD diced vegetables, saute for 2 minutes. Add enclosed packet of spices, sauté for 30 seconds.
ADD rinsed mung beans to saucepan, with 4 cups of cold water.
COOK for 25-30 minutes over medium heat with lid on. Stir occasionally.
ADD leafy greens and stir well. Greens will melt down and soften
Serving Suggestion
– Excellent served with quinoa, cous cous or buckwheat.