Fray
Full Member
Helps me see in the dark, too!
Jen...my sauce never turns out exactly the same more than once! I do it with quorn mainly so I brown off my quorn fillets in a pan for about 1-2 mins and then pour in a tin of chopped tomatoes, 1/2 pint of stock, throw in whole button mushrooms, 1 or 2 (depending on how much I make) of those frozen spinach blocks from asda, some onion and any other veg I fancy, as much curry powder to your taste...I use medium, a sprinkling of black pepper, a sprinkling of ground cumin, a little bit of garlic, bit of dried or fresh corriander, sometimes a dash of lea and perrins and let it all simmer and boil down for the remaining 20 mins it takes the quorn to cook. Stir it occassionally. It thickens up on its own really nicely.
This sauce started as just chopped tomatoes and curry powder! Now I add all this in it really does taste like a brilliant curry! You just throw it all in frozen/fresh mixed up and it simmers down. No work at all!
Jen...my sauce never turns out exactly the same more than once! I do it with quorn mainly so I brown off my quorn fillets in a pan for about 1-2 mins and then pour in a tin of chopped tomatoes, 1/2 pint of stock, throw in whole button mushrooms, 1 or 2 (depending on how much I make) of those frozen spinach blocks from asda, some onion and any other veg I fancy, as much curry powder to your taste...I use medium, a sprinkling of black pepper, a sprinkling of ground cumin, a little bit of garlic, bit of dried or fresh corriander, sometimes a dash of lea and perrins and let it all simmer and boil down for the remaining 20 mins it takes the quorn to cook. Stir it occassionally. It thickens up on its own really nicely.
This sauce started as just chopped tomatoes and curry powder! Now I add all this in it really does taste like a brilliant curry! You just throw it all in frozen/fresh mixed up and it simmers down. No work at all!
