Donnie46
Slow but sure....
LOW FAT QUORN KORMA CURRY
(serves 4)
Free on GREEN
Ingredients
350g chicken style Quorn pieces
2 onions, thinly sliced
450ml vegetable stock, made with 1/2 oxo stock cube
2 garlic cloves, crushed
1 tbsp finely grated root ginger
2 tsp turmeric
3 cardamom pods - crush and use small black seeds
3cm piece cinnamon stick
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp mild chilli powder
300ml low fat yogurt - use low fat yogurt rather than fat free as this may split the sauce.
2 tbsp freshly chopped coriander, plus extra leaves to garnish
salt and freshly ground black pepper
250g basmati rice
Method
(serves 4)
Free on GREEN
Ingredients
350g chicken style Quorn pieces
2 onions, thinly sliced
450ml vegetable stock, made with 1/2 oxo stock cube
2 garlic cloves, crushed
1 tbsp finely grated root ginger
2 tsp turmeric
3 cardamom pods - crush and use small black seeds
3cm piece cinnamon stick
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp mild chilli powder
300ml low fat yogurt - use low fat yogurt rather than fat free as this may split the sauce.
2 tbsp freshly chopped coriander, plus extra leaves to garnish
salt and freshly ground black pepper
250g basmati rice
Method
- Pour half of the stock over the onions in a pan, simmer gently for 10-15 minutes or until the onions have softened, add a little extra water if the stock reduces to much.
- Add the garlic, ginger and spices to the pan and cook for 2-3 minutes, stirring well to prevent burning.
- Add the remaining stock and Quorn pieces, stir and simmer very gently for 10 minutes.
- Meanwhile cook the rice according to back of pack instructions.
- Take the Korma off the heat, stir in the yogurt and the freshly chopped coriander, season with salt and freshly ground black pepper to taste.
- Serve over the basmati rice and garnish with coriander leaves.