Quorn and Vegetable Curry

SERVES 4

30 ml/1/2 tbsp oil

2 bay leaves

2.5 cm/1 in piece of cinnamon stick 10 cardamom pods, split 5 cloves

15 ml/1 tbsp ground coriander (cilantro)

15 ml/1 tbsp ground cumin Pinch of chilli powder

10 ml/1/2 tsp sweet pickle 15 ml/1 tbsp tomato puree (paste)

2 garlic cloves, crushed

1 onion, chopped

175 g/6 oz/1 1/2 cups minced (ground) quorn

350 g/12 oz/1 potatoes, diced 100 g/4 oz/1 cup froz/ en peas, thawed 150 ml/1/2 pt/ 1/2 cup vegetable stock Salt and freshly ground black pepper 50-75 g/2-3 oz/ creamed coconut 15 ml/1 tbsp garam masala

Heat the oil and fry (saute) the spices, pickle and tomato puree for 1 minute. Add the garlic, onion and quorn and fry for 3 minutes. Add the vegetables, stock and seasoningrbrihg to the boil, then simmer for at least 1 hour, adding more water if the mixture becomes too dry. Stir in the coconut and garam masala just before serving and heat through.

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