Recipe of Perfect Creamy Quorn curry

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, creamy quorn curry. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Creamy Quorn curry is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Creamy Quorn curry is something that I have loved my entire life.

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

So that’s going to wrap it up for this special food creamy quorn curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!