Creamy Quorn curry.
Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, creamy quorn curry. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Creamy Quorn curry is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it's quick, it tastes yummy. They are nice and they look fantastic. Creamy Quorn curry is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have creamy quorn curry using 20 ingredients and 6 steps. Here is how you cook that.
Composition Creamy Quorn curry:
- Require 1 cup - brown basmati rice.
- Give 4 spring onions, finely chopped.
- Require 1 for medium onion, peeled and finely chopped.
- Require 1 inch of chunk fresh ginger.
- Prepare 2 - garlic cloves.
- Prepare 2 tbsp for olive oil.
- Require 1 tbsp - garam masala.
- Give 1/2 tsp of turmeric.
- Require 1 of heaped tsp cumin.
- Need 1/4 tsp for mild chilli powder.
- Provide 1 tbsp - tomato puree.
- Need 1 - heaped tsp mango chutney.
- Require 400 g of frozen Quorn pieces.
- You need 1 bag of sugar snap peas.
- 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.
- You need 1 - red pepper, sliced.
- Need handful of cashew nuts (optional).
- Need half - tin of coconut milk (200ml).
- Give 50 ml of -100ml cream (this is optional - you could use more coconut milk or some thick yoghurt in place).
- Require squeeze lime.
Creamy Quorn curry steps:
- 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..
So that is going to wrap this up for this exceptional food creamy quorn curry recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
