Recipe of Homemade Creamy Quorn curry

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, creamy quorn curry. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Creamy Quorn curry is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Creamy Quorn curry is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook creamy quorn curry using 20 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Creamy Quorn curry:

1. Make ready 1 cup brown basmati rice
2. Get 4 spring onions, finely chopped
3. Take 1 medium onion, peeled and finely chopped
4. Make ready 1 inch chunk fresh ginger
5. Get 2 garlic cloves
6. Make ready 2 tbsp olive oil
7. Prepare 1 tbsp garam masala
8. Prepare 1/2 tsp turmeric
9. Take 1 heaped tsp cumin
10. Prepare 1/4 tsp mild chilli powder
11. Make ready 1 tbsp tomato puree
12. Get 1 heaped tsp mango chutney
13. Make ready 400 g frozen Quorn pieces
14. Take 1 bag sugar snap peas
15. Take 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. Take 1 red pepper, sliced
17. Prepare handful cashew nuts (optional)
18. Take half tin of coconut milk (200ml)
19. Take 50 ml -100ml cream (this is optional - you could use more coconut milk or some thick yoghurt in place)
20. Take squeeze 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. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!