Quorn
Recipes
Quorn Korma
A mild, creamy Quorn Indian curry with butternut squash.
141 Cals
Per serving
Serves 10
35 mins
Ingredients
- 500g Quorn Pieces
- 2 tbsp vegetable oil
- 350g onion, finely chopped
- 1 small green chilli, seeds removed and chopped finely
- 10g fresh ginger, grated
- 2 cloves garlic, crushed
- 350g butternut squash, cut into 1.5cm dice
- 3 tbsp Korma curry paste
- 400ml can of low fat coconut milk
- 300ml vegetable stock
- 2 tbsp chopped coriander for garnish
Method
- Heat oil in a pan and add the onions and fry gently for 5 minutes until the onions are golden.
- Add the chilli, ginger and garlic and continue to cook for 1 minute. Then add the butternut squash, korma paste and Quorn Pieces and cook over a moderate heat for 5 minutes stirring constantly.
- Pour the coconut milk and stock into the pan and mix well. Bring the curry to the boil and then cover and simmer for 15 minutes or until the butternut squash is tender.
- Serve with a portion of basmati rice and garnish with some freshly chopped coriander.
Tip - sweet potato can be added as an alternative to butternut squash.
