Recipes
Quorn Curry with Rice and Peas
A spiced Caribbean inspired curry served with coconut rice & peas.
Ingredients
QUORN CURRY
- 750g Quorn Pieces
- 1 chilli, chopped
- 50g onion, chopped
- 1 tbsp cumin
- 1⁄2 tsp cayenne pepper
- 1⁄2 tbsp ground coriander
- 1 tbsp masala
- 3 tbsp curry powder
- 1⁄2 tsp ground ginger
- 2 tbsp vegetable oil
- 500ml coconut milk
- Seasoning
RICE & PEAS
- 800ml coconut milk
- 4 sprigs fresh thyme
- 2 cloves garlic, crushed
- 2 tsp ground all spice
- 400ml water
- 800g long grain rice
- 800g canned kidney beans, drained and rinsed
- Seasoning
Method
- Using a blender or stick blender, blitz the chilli and onions, and mix with the cumin, cayenne pepper, coriander, masala, curry powder and ginger into a paste.
- Sauté the paste in oil for 1-2 minutes, add the coconut milk and Quorn Pieces. Cook for a further 15 minutes and season to taste.
- For the rice and peas: combine the coconut milk, thyme, crushed garlic, all spice and water in a medium saucepan over medium heat, and bring to a boil.
- Stir in the rice and kidney beans. Cover saucepan and cook for 20 minutes, or until all liquid is absorbed.
- Remove pan from heat, season and discard thyme springs.
- To serve; plate a portion of the Quorn curry on a bed of the rice and peas or serve in individual dishes.
Tips - serve with a vibrant salad and plantain chips. Can also be served as a wrap using dahl roti.