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Creamy Quorn curry
Creamy Quorn curry

Before you jump to Creamy Quorn curry recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got insight from reading it, now let’s go back to creamy quorn curry recipe. You can have creamy quorn curry using 20 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Creamy Quorn curry:
  1. Use 1 cup brown basmati rice
  2. Take 4 spring onions, finely chopped
  3. Use 1 medium onion, peeled and finely chopped
  4. You need 1 inch chunk fresh ginger
  5. You need 2 garlic cloves
  6. Use 2 tbsp olive oil
  7. Use 1 tbsp garam masala
  8. You need 1/2 tsp turmeric
  9. Get 1 heaped tsp cumin
  10. Get 1/4 tsp mild chilli powder
  11. You need 1 tbsp tomato puree
  12. Take 1 heaped tsp mango chutney
  13. Provide 400 g frozen Quorn pieces
  14. Use 1 bag sugar snap peas
  15. You need 4 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
  16. Prepare 1 red pepper, sliced
  17. You need handful cashew nuts (optional)
  18. Provide half tin of coconut milk (200ml)
  19. Provide 50 ml -100ml cream (this is optional - you could use more coconut milk or some thick yoghurt in place)
  20. Use squeeze lime
Instructions to make Creamy Quorn curry:
  1. 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.
  2. 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.
  3. Add the spices and a tbsp of the coconut milk. Stir well and cook for a minute or two.
  4. 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.
  5. 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.
  6. Serve on warm plates or dishes with the brown rice. It's also great with poppodums and homemade naan.

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