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Quorn Coconut curry

Quorn Coconut curry

Quorn Coconut curry

For the curry paste:
6 cloves garlic, roughly chopped
7cm piece ginger, finely grated
15g of coriander, roughly chopped
1 red chilli, finely chopped
2T tomato paste
2T canola oil

For the spices:
1T black mustard seeds
8 black pepper corns
1T coriander seeds
1T cumin seeds
2t ground turmeric
Quorn savory pieces, about 500g
1 X 400g coconut milk
Salt to taste
Fresh coriander to garnish
Toasted Desiccated coconut, to garnish

Serve with steamed basmati rice
Add the garlic, ginger, coriander and chili to a pestle and mortar or a blender and blend until smooth. Add the tomato paste and canola oil before mixing into the mixture.
Add the spices to a pestle and mortar before grinding until fine, you can add rock salt to help break down the spices as you pound and grind them. Add the spices to the aromatic mixture and combine.
Cook the Quorn pieces as per the instructions before removing and adding the curry paste. Fry until fragrant before pouring in the coconut milk and combining to marry the flavours. Return the Quorn to the curry and warm through. Cook for another 5 minutes before serving with toasted coconut and fresh coriander. Serve with steamed rice.

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