Quorn Curry - Core

Discussion in 'Weight Watchers - Discover Plan Recipes' started by lydia150970, 17 March 2009 Social URL.

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  1. lydia150970

    lydia150970 Gold Member

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    Goal Weight:
    Authentic quorn Curry
    CORE - not sure of points

    1 packet quorn pieces

    ½ packet quorn mince
    1 ½ onions, chopped finely
    ginger, chopped (small piece – size of half your thumb)
    4-5 cloves garlic, minced
    2 black cardamom pods (kali elaichi), whole (I found these in the ethnic spice section at a large Tesco)
    4 green cardamom pods, lightly crushed
    1 ½ tsp cumin seeds
    10 black peppercorns
    2 bay leaves
    5 whole cloves
    ½ cinnamon stick
    2 thin green chillies, chopped in half width ways
    ¾ tsp ground turmeric
    1/8 tsp ground black pepper
    ½ tsp ground cumin
    ¾ tin chopped tomatoes
    ¼ tsp garam masala
    4 heaped tbsp low fat greek yogurt
    2 big handfuls of fresh coriander, chopped

    1) Put the oil in a wok or pan and heat. Add the cardamom pods, cumin seeds, peppercorns, bay leaves, cloves and cinnamon stick. Stir for 15-30 seconds to release their aroma.

    2) Add onion and cook until softened - 6-7 mins

    3) Add garlic, ginger & chillies and cook for about 5 mins. Add a little water if pan dries out.

    4) Add the ground spices (except garam masala) and cook for 1-2 mins. (adding water as needed to loosen)

    5) Add quorn pieces and mince and brown for about 5 mins.

    6) Add the tomatoes and cook for a few minutes.

    7) Add the garam masala and cook for about 5 mins.

    8) Add the yogurt and simmer for a few mins.

    9) Add half of the coriander and cook for a few mins. Add a pinch of salt and a pinch of sweetener. (can add sultanas and cashews at this point, if desired)

    10) Continue to cook down, adding a little water if necessary. Cook down for about 10 mins.

    11) Cover dish with foil and bake in the oven on 170 for about 40 mins.

    12) Add a little water at end if depending on the consistency you want. Just before serving, garnish with remaining coriander and a very small pinch of garam masala.
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