- Quorn Curry
Quorn Curry3.1898734177215 out of 5, 1 based on 79 ratings
Fancy a curry night? Our Quorn version packs in all the flavor, but with fewer calories and less saturated fat.
DifficultyA Little Effort
- 200 grams Quorn Chunks
- 2 tablespoons cooking oil
- 1 teaspoon chopped ginger
- 2 tablespoons chopped garlic
- 1 cup cubed potato
- 1 cup sliced carrot
- 1 red chili, chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon curry powder
- 2 cups vegetable broth
- 2 cups coconut cream
- salt and pepper to taste
Pre-heat cooking oil in a pan over medium heat and sauté ginger and garlic until aromatic. Add potato and carrot then cook until tender.
Place red chili, flour and curry powder in the pan and cook until flour is slightly brown. Pour in vegetable broth and coconut cream slowly while stirring until thickened.
Add Quorn Chunks and simmer for 12 minutes. Season with salt and pepper to taste.
Chef’s Note: To make vegetable broth at home: Heat oil in a soup pot. Add onion, celery, carrots, spring onions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.