Quorn
Recipes
Kati Roll
Quorn Bombay curry made with rich, authentic spices, freshly grated ginger, chopped tomatoes & creamy coconut milk, wrapped up in a warm, floury flatbread & served with a generous dollop of plum & date chutney.
331 Cals
Per serving
Serves 10
35 mins
Ingredients
- 400g Quorn Mince
- 2 tbsp vegetable oil
- 2 onions, chopped
- 3 cloves garlic, crushed
- 2 carrots, diced
- 5cm fresh ginger, peeled and grated
- 1 tbsp turmeric
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 1 tbsp ground coriander
- 2 tsp chilli flakes
- 1 tbsp tomato puree
- 400g tin chopped tomatoes
- 1 vegetable stock cube
- 400ml coconut milk
- 200g peas
- 2 tbsp chopped coriander
PLUM AND DATE CHUTNEY
(a bought chutney can be substituted for this recipe)
- 300g plums, halved, stoned and finely chopped
- 1 onion, finely chopped
- 30g dried dates, roughly chopped
- 3cm finely grated ginger
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp chilli flakes
- 100ml red wine vinegar
- 150g light muscovado sugar
ROTI
- Pre-made flatbread (can make your own home made roti if you prefer)
Method
FOR PLUM AND DATE CHUTNEY
- Place all ingredients, other than the sugar, into a deep pan. Stir and bring to the boil. Reduce the heat, cover and simmer for 10 minutes.
- Stir in the sugar and simmer for a further 25-30 minutes without the lid. Stir regularly.
- Bubble until the liquid has reduced and the mixture is thick and ready to serve. Serve hot from the pan, or put into sterilised jars to keep.
BOMBAY CURRY
- In a large pan, heat the oil and add the onions. Fry gently for 5 minutes, until beginning to soften. Stir in the garlic, carrots, ginger and dry spices and fry for a further 3 minutes.
- Stir in the tomato puree and chopped tomatoes, fry for 1 minute and then add the stock cube. When simmering, add the Quorn Mince and coconut milk. Put the lid on the pan and simmer for 10 minutes, stirring occasionally. Add the peas, remove from the heat and set aside.
- Spoon 1-2 tbsp of curry onto each flatbread. Sprinkle with fresh coriander, and roll up the flatbread, similar to a burrito. Serve hot, either wrapped in foil as a hand-held meal, or on a warm plate with steamed vegetables and a generous dollop of plum and date chutney.
Tip - for a spicier curry, add 2 tsp cayenne chilli pepper with the dry spices in the recipe.
