Creamy Quorn curry
Creamy Quorn curry

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, creamy quorn curry. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Creamy Quorn curry is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Creamy Quorn curry is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have creamy quorn curry using 20 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Quorn curry:
  1. Make ready brown basmati rice
  2. Make ready spring onions, finely chopped
  3. Make ready medium onion, peeled and finely chopped
  4. Make ready chunk fresh ginger
  5. Get garlic cloves
  6. Make ready olive oil
  7. Get garam masala
  8. Make ready turmeric
  9. Make ready heaped tsp cumin
  10. Make ready mild chilli powder
  11. Get tomato puree
  12. Prepare heaped tsp mango chutney
  13. Take frozen Quorn pieces
  14. Prepare sugar snap peas
  15. Make ready 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
  16. Make ready red pepper, sliced
  17. Prepare cashew nuts (optional)
  18. Make ready tin of coconut milk (200ml)
  19. Take -100ml cream (this is optional - you could use more coconut milk or some thick yoghurt in place)
  20. Make ready lime
Steps to make Creamy Quorn curry:
  1. 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.
  2. 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.
  3. Add the spices and a tbsp of the coconut milk. Stir well and cook for a minute or two.
  4. 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.
  5. 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.
  6. Serve on warm plates or dishes with the brown rice. It's also great with poppodums and homemade naan.

So that is going to wrap it up with this exceptional food creamy quorn curry recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!