102
Serves:
1
onion(s) (finely chopped)
1
green chilli(es) (deseeded and chopped finely)
10
g
fresh ginger (grated or puree)
2
garlic cloves (crushed)
30
g
Korma curry paste
300
g
Quorn pieces
400
ml
coconut milk
200
ml
vegetable stock
40
g
desiccated coconut
Recipe submitted by: Quorn
Equipment needed: Hob and saucepan.
Heat some oil in a saucepan and add the onions. Fry over a moderate heat for 5 minutes or until the onions are golden.
Add the chilli, ginger and garlic and continue to cook for 1 minute.
Add the korma paste and Quorn Pieces and cook over a moderate heat for 2 minutes stirring constantly.
Pour the coconut milk and stock into the pan and mix well. Bring the curry to the boil and then simmer uncovered for 15 minutes.
Sprinkle the coconut into the curry and heat for a further minute
Serve with rice and naan bread
To make it easier and quicker to prepare, try using a tsp of chilli powder to replace the green chilli and ginger puree instead of fresh ginger.
Why noy try adding small diced sweet potato or cauliflower at step 3 for extra vegetables.
Try using Quorn fillets instead of Quorn pieces. Just defrost then tear into large pieces before adding to the curry.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook