13 May, 2011

Creamy Quorn curry

So, I realise that the list of spices used in this recipe seems ridiculously long - I thought so too the first time I made a curry from scratch. However, once you've bought them all, they will keep forever in your cupboard, and making your own curry paste will from then on seem like no effort at all!

Creamy Quorn curry:

For the curry paste:
1 onion
2 fresh red chillis
2 tsp fresh, peeled ginger
2 cloves garlic
1 tsp ground coriander
1 tsp turmeric
1 tsp ground cumin
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground cinamon
4 cardamom pods (using only the little black seeds inside)
About 50 ml vegetable oil

1 bag of frozen Quorn pieces (or I suppose you can use chicken, if you're into that)
1 tin of coconut milk (I used a low fat version)
200 ml of vegetable stock

First, combine all the ingredients for the curry paste in a blender, and blend until smooth. Cook the paste in a large pan over a low heat for about five minutes. Add the coconut milk and stir, then add the frozen Quorn pieces and the stock. Leave to simmer under a lid while you prepare whatever you want to serve with it, or at least until the Quorn pieces are cooked. I served it with fried brown rice with leeks and carrots.

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