Quorn
Recipes
Stuffed Tandoori Naan
Toasted naan bread filled with colourful vegetable pilau rice, oven baked torn Quorn Fillets marinated in tandoori spices & yogurt. Topped with a cucumber & yogurt raita.
337 Cals
Per serving
Serves 10
60 mins
Ingredients
- 10 Quorn Fillets, defrosted
- 10 naan breads
MARINADE
- 400ml natural yogurt
- 1 tbsp lemon juice
- 5 tbsp Tandoori spice mix
- 2 garlic cloves, finely chopped
CUCUMBER RAITA
- 200ml natural yogurt
- 2 tbsp mint sauce
- ½ cucumber, peeled, de-seeded and finely diced
VEGETABLE PILAU
- 1 tbsp vegetable oil
- 1 tsp turmeric
- 2 tsp mild curry powder
- 300g basmati rice
- 1 ltr vegetable stock
- 100g frozen peas
- 300g carrots, cut into 1cm dice
Method
- Tear each Quorn Fillet into 4 rough pieces.
- Mix together the marinade ingredients and then stir in the torn Quorn Fillets, mix well and refrigerate for 30 minutes.
- Preheat the oven to 200°C / Gas Mark 6.
- Make the cucumber raita by combining the ingredients in a small bowl. Refrigerate until required.
- Heat the vegetable oil in a large pan. Stir in the turmeric and curry powder and cook for 2 minutes, add the rice and stir well to coat in the spices. Add the hot stock, peas and carrots. Bring to the boil, then cover and reduce the heat. Simmer very gently for 12 - 14 minutes until the rice and carrots are soft and the stock has been absorbed.
- Spoon the Quorn Fillets on to a greased baking sheet and bake in the oven for 14 minutes or until core temperature is reached.
- Warm the naan breads in the oven for 3 minutes.
- To serve; spoon some rice into a folded naan, top with the Tandoori Quorn Fillets and drizzle with the cucumber raita.
Tip - for a spicier dish, add some dried chilli flakes to the vegetable rice.
