Quorn & Mixed Vegetable Curry

Recipes | October 3, 2016 | By

Quorn & Mixed Vegetable Curry
Serves 3
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
Ingredients
  1. 1 ½ cups (375ml) Quorn Vegan Savoury Pieces
  2. 2 tbsp. (30ml) olive oil
  3. ¼ tsp. yellow asafoetida
  4. ¼ tsp. mustard seeds
  5. 2 sprig curry leaves
  6. ¼ tsp cumin seeds
  7. 1 small cinnamon stick
  8. 1 cup (250ml) onion finely chopped
  9. 3 – 4 sprigs of fresh thyme
  10. 1 tbsp. (15ml) finely chopped green chillies
  11. 1 tsp. (5ml) ginger finely chopped
  12. 1 tsp. (5ml) garlic finely chopped
  13. ½ tbsp. (7.5ml) coriander powder
  14. 1 tsp. (5ml) cumin powder
  15. 1 tsp. (5ml) turmeric powder
  16. 2 cups (500ml) green beans diagonally sliced
  17. ½ cup (125ml) carrots cubed
  18. 1 tsp. (5m) salt
  19. ½ cup (125) frozen peas
  20. 1 very large plum/gem tomato liquidised (1 cup 250ml)
  21. 2-3 dry red chillies, crushed
  22. 1 pinch garam masala
  23. 1 cup (250ml) warm water
Instructions
  1. In a pot, heat the olive oil, asafoetida, mustard seeds, 1 sprig curry leaves, cumin seeds and cinnamon stick until spices burst.
  2. Add the onion, thyme and chillies and sauté until lightly browned – 5 minutes.
  3. Add the ginger & garlic and fry for a few seconds.
  4. Stir in the coriander powder, cumin powder and turmeric powder. Fry for a few seconds.
  5. Add the green beans, carrots and salt and cook for 5 – 8 minutes.
  6. Add the tomatoes and cook through, about 10 – 12 minutes.
  7. In a separate pan, cook the Quorn pieces as per the packet instructions. Once cooked, drain on paper towel and set aside.
  8. Using the same oil, fry the remaining sprig of curry leaves, garam masala and the roughly crushed red chillies. Cook for a few seconds, remove and set aside.
  9. Once the tomatoes are fully cooked, add the water and simmer on low for 5 - 8 minutes.
  10. Stir in the cooked Quorn pieces, remove from the heat and allow to stand for 2 minute.
  11. Top the curry with the fried curry leaves, garam masala and chillies mix and serve with naan, roti or bread of your choice and a fresh tomato salsa.
Notes
  1. Recipe credit: Videhi Sivurusan
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