Quorn bil-Curry
A quick and easy vegetarian alternative to chicken curry served with fluffy Basmati rice. For a vegan option just swap the cream with coconut milk.
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Ingredients for 4 persons:
2tsp E/V Olive Oil
1 Chopped Onion
3 Minced Garlic Cloves
1tsp Sweet Paprika
1tsp Curry Powder
1/4tsp Cayenne Pepper
240g/1 can Crushed Tomatoes
1 Vegetable Stock Cube
280ml Double Cream or Coconut Milk (vegan alternative)
Fresh Coriander
Basmati Rice
Salt & Pepper to taste
280g/1 Packet Quorn Pieces
Directions:
1.Heat up a large skillet then add about a teaspoon of E/V olive oil, then add the chopped onion and minced garlic cloves.
2.Fry until the onion softens then add the paprika, curry, and cayenne pepper. Adjust the amount of pepper to your desired liking.
3.Mix well and fry for about 30 seconds. Then add the crushed tomatoes. Squash any big chunks.
4.Mix well then add the vegetable stock cube.
5.After that the cube dissolves add the chopped coriander and cream. As mentioned above, if you wish for a vegan alternative swap the cream with coconut milk.
6.Season to taste.
7.Add the Quorn pieces (still frozen) and mix well.
8.Bring to a gentle boil, cover, and let it simmer for 12 minutes on a low flame.
9.In the meantime cook the Basmati rice as instructed on the packet.
10.Serve immediately with some fresh coriander and enjoy!
