Quorn
Recipes
Brazilian Curry
A bright & vibrant coconut curry with succulent Quorn Pieces & fresh green chillies, finished with cherry tomatoes & fresh coriander.
149 Cals
Per serving
Serves 10
30 mins
Ingredients
- 500g Quorn Pieces
- 2 tbsp vegetable oil
- 200g onions, diced
- 3 cloves garlic, crushed
- 1 1⁄2 tsp ground cumin
- 1⁄2 tsp cayenne pepper
- 1 1⁄2 tsp turmeric
- 1 1⁄2 tsp ground coriander
- 1-2 green chillies, deseeded and finely chopped
- 1 1⁄2 tbsp fresh ginger, finely chopped
- 600ml light coconut milk
- 1 vegetable stock cube, dissolved in 100ml water
- 400g cherry tomatoes
- 2 red peppers, chopped
- 3 tbsp fresh coriander, finely chopped
- 1 lime, juice and zest
Method
- Heat 1 tbsp oil in a large pan, fry the onions for 4-5 minutes until soft. Add the garlic and all of the ground and fresh spices and fry for a further 2 minutes. Stir in the Quorn Pieces.
- Add the coconut milk, vegetable stock and tomatoes. Bring to the boil and simmer for 10 minutes.
- Stir in the red pepper, fresh coriander and lime zest and juice a few minutes before the end of cooking time. Season to taste.
Tip - serve on a bed of wild and white rice, sprinkled with fresh coriander and oven roasted wedges of lime or lemon.
