Creamy Quorn curry is the first thing that appears to many people’s thought when it comes to a delightul dish. Today, we will tell you instructions on serving a delicious Creamy Quorn curry.
We hope you got insight from reading it, now let’s go back to creamy quorn curry recipe. To make creamy quorn curry you only need 20 ingredients and 6 steps. Here is how you do that.
Firstly, below are the ingridients that you should ready to cook Creamy Quorn curry:
- Get 1 cup of brown basmati rice.
- Provide 4 of spring onions, finely chopped.
- Use 1 of medium onion, peeled and finely chopped.
- Use 1 inch of chunk fresh ginger.
- Use 2 of garlic cloves.
- Provide 2 tbsp of olive oil.
- Prepare 1 tbsp of garam masala.
- Get 1/2 tsp of turmeric.
- Get 1 of heaped tsp cumin.
- Get 1/4 tsp of mild chilli powder.
- You need 1 tbsp of tomato puree.
- Take 1 of heaped tsp mango chutney.
- Prepare 400 g of frozen Quorn pieces.
- Use 1 bag of sugar snap peas.
- Take 4 of florets broccoli, cut into small pieces – we steam ours in the microwave with a tbsp or two of water. You want it to be just cooked.
- Take 1 of red pepper, sliced.
- Prepare handful of cashew nuts (optional).
- Use half of tin of coconut milk (200ml).
- Use 50 ml of -100ml cream (this is optional – you could use more coconut milk or some thick yoghurt in place).
- You need squeeze of lime.
After preparing the ingridients, now we are set to make our delightful Creamy Quorn curry:
- Put the rice into a large saucepan with 3 cups of boiling water and bring to the boil. Cook according to packet instructions. My favourite way to cook rice is to reduce to a simmer and cook with the lid on for 15 minutes. Take the lid off towards the end of the cooking to allow the water to evaporate. You may need to replace the lid for the last few minutes to allow the steam to separate the rice grains. test the rice to see if it is cooked- you can sieve any remaining water from the rice..
- While the rice is cooking, heat the oil in a large non-stick frying pan. Fry the onions, garlic and ginger for 5-10 minutes until soft. Stir regularly..
- Add the spices and a tbsp of the coconut milk. Stir well and cook for a minute or two..
- Add the Quorn pieces and coat in the mixture. Cook for a few minutes then add the rest of the coconut milk and the mango chutney. Bring to a boil then reduce to a simmer. Add the sugar snap peas and the red pepper and stir. Put the lid on and cook for approx 10 minutes..
- Remove the lid and add the cream, steamed broccoli and cashews. Stir and cook for a few minutes to fully combine. Leave the lid off to thicken the sauce if it needs it, otherwise replace the lid..
- Serve on warm plates or dishes with the brown rice. It's also great with poppodums and homemade naan..
Vegetarian Quorn Goan Curry, a rich creamy curry with a cheeky spicy kick to it make it with Quorn, firm tofu or for the meat eater in your life use chicken. Make a delicious quorn keema at home just like those at the best restaurants! Best selling cookbook author Dan Toombs aka The Curry Guy shares his recipe. Vegetarian curry recipe made with chickpeas and Quorn®, and seasoned with a homemade curry seasonings mixture. Our range of Quorn recipes are perfect for vegetarians & anyone looking for a healthier, meat free and low-fat alternative to the classic favourite dishes.
Recipe : Creamy Quorn curry
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