Creamy Quorn curry
Creamy Quorn curry

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, creamy quorn curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Creamy Quorn curry is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Creamy Quorn curry is something which I have loved my whole life.

To get started with this particular 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.

The ingredients needed to make Creamy Quorn curry:
  1. Get 1 cup brown basmati rice
  2. Get 4 spring onions, finely chopped
  3. Prepare 1 medium onion, peeled and finely chopped
  4. Make ready 1 inch chunk fresh ginger
  5. Get 2 garlic cloves
  6. Prepare 2 tbsp olive oil
  7. Get 1 tbsp garam masala
  8. Prepare 1/2 tsp turmeric
  9. Prepare 1 heaped tsp cumin
  10. Get 1/4 tsp mild chilli powder
  11. Get 1 tbsp tomato puree
  12. Take 1 heaped tsp mango chutney
  13. Get 400 g frozen Quorn pieces
  14. Take 1 bag sugar snap peas
  15. Prepare 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. Make ready 1 red pepper, sliced
  17. Make ready handful cashew nuts (optional)
  18. Take half tin of coconut milk (200ml)
  19. Get 50 ml -100ml cream (this is optional - you could use more coconut milk or some thick yoghurt in place)
  20. Take squeeze lime
Steps 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.

So that is going to wrap this up with this exceptional food creamy quorn curry recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!