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Creamy Quorn curry Recipe
You can cook Creamy Quorn curry using 20 ingredients and 6 steps. Here is how you cook it.
Ingredients of Creamy Quorn curry :
You need brown basmati rice.
Use spring onions, finely chopped.
You need medium onion, peeled and finely chopped.
You need chunk fresh ginger.
Prepare garlic cloves.
You need olive oil.
You need to prepare garam masala.
You need turmeric.
Provide heaped tsp cumin.
You need mild chilli powder.
Prepare tomato puree.
You need heaped tsp mango chutney.
Provide frozen Quorn pieces.
You need to prepare sugar snap peas.
You need 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.
Use red pepper, sliced.
Use cashew nuts (optional).
Prepare tin of coconut milk (200ml).
Provide -100ml cream (this is optional - you could use more coconut milk or some thick yoghurt in place).
Use lime.
Add the Quorn mince, potato and cauliflower to the sauce. Quorn is a healthy and sustainable source of protein. Will it be a creamy Thai Green Curry made with Quorn Pieces OR these tasty Mediterranean Skewers made. At Quorn we like to look at things differentl.
Creamy Quorn curry instructions :
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..
This Creamy Chickpea Curry cooked in a tomato coconut base is so flavourful and hearty! Panang curry is rich and creamy, spicy yet balanced, with underlying notes of peanut and coconut. Simple, quick, and so *Note: Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of. The creamy prawn curry uses a wide assortment of spices and coconut milk. The prawn soaks in all the delicious flavors as it slow cooks and the coconut milk lends the curry an unbeatable richness.
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