Here's how Creamy Quorn curry can assist you in weight reduction
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Before you jump to Creamy Quorn curry recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Checking Out The Lots Of Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to creamy quorn curry recipe. To make creamy quorn curry you need 20 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Creamy Quorn curry:
- You need brown basmati rice
- Get spring onions, finely chopped
- Get medium onion, peeled and finely chopped
- Use chunk fresh ginger
- Get garlic cloves
- You need olive oil
- Use garam masala
- You need turmeric
- Take heaped tsp cumin
- You need mild chilli powder
- You need tomato puree
- Provide heaped tsp mango chutney
- Get frozen Quorn pieces
- Get sugar snap peas
- Prepare florets broccoli, cut into small pieces - we steam ours in the microwave with a tbsp or two of water. You want it to be just cooked
- You need red pepper, sliced
- Prepare cashew nuts (optional)
- You need tin of coconut milk (200ml)
- You need -100ml cream (this is optional - you could use more coconut milk or some thick yoghurt in place)
- Get lime
Instructions to make Creamy Quorn curry:
- Put the rice into a large saucepan with 3 cups of boiling water and bring to the boil. Cook according to packet instructions. My favourite way to cook rice is to reduce to a simmer and cook with the lid on for 15 minutes. Take the lid off towards the end of the cooking to allow the water to evaporate. You may need to replace the lid for the last few minutes to allow the steam to separate the rice grains. test the rice to see if it is cooked- you can sieve any remaining water from the rice.
- While the rice is cooking, heat the oil in a large non-stick frying pan. Fry the onions, garlic and ginger for 5-10 minutes until soft. Stir regularly.
- Add the spices and a tbsp of the coconut milk. Stir well and cook for a minute or two.
- Add the Quorn pieces and coat in the mixture. Cook for a few minutes then add the rest of the coconut milk and the mango chutney. Bring to a boil then reduce to a simmer. Add the sugar snap peas and the red pepper and stir. Put the lid on and cook for approx 10 minutes.
- Remove the lid and add the cream, steamed broccoli and cashews. Stir and cook for a few minutes to fully combine. Leave the lid off to thicken the sauce if it needs it, otherwise replace the lid.
- Serve on warm plates or dishes with the brown rice. It's also great with poppodums and homemade naan.
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