Recipe of Homemade Creamy Quorn curry

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We hope you got insight from reading it, now let's go back to creamy quorn curry recipe. To make creamy quorn curry you only need 20 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Creamy Quorn curry:

1. You need 1 cup of brown basmati rice.
2. Use 4 of spring onions, finely chopped.
3. Use 1 of medium onion, peeled and finely chopped.
4. Take 1 inch of chunk fresh ginger.
5. Use 2 of garlic cloves.
6. Get 2 tbsp of olive oil.
7. Prepare 1 tbsp of garam masala.
8. Take 1/2 tsp of turmeric.
9. Prepare 1 of heaped tsp cumin.
10. Prepare 1/4 tsp of mild chilli powder.
11. Provide 1 tbsp of tomato puree.
12. Get 1 of heaped tsp mango chutney.
13. Prepare 400 g of frozen Quorn pieces.
14. Prepare 1 bag of sugar snap peas.
15. You need 4 of 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. You need 1 of red pepper, sliced.
17. Prepare handful of cashew nuts (optional).
18. Provide half of tin of coconut milk (200ml).
19. Provide 50 ml of -100ml cream (this is optional - you could use more coconut milk or some thick yoghurt in place).
20. Take squeeze of lime.

Instructions 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..

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