Quorn & Mixed Vegetable Curry
Quorn & Mixed Vegetable Curry
Ingredients
- 1 ½ cups 375ml Quorn Vegan Savoury Pieces
- 2 tbsp. 30ml olive oil
- ¼ tsp. yellow asafoetida
- ¼ tsp. mustard seeds
- 2 sprig curry leaves
- ¼ tsp cumin seeds
- 1 small cinnamon stick
- 1 cup 250ml onion finely chopped
- 3 – 4 sprigs of fresh thyme
- 1 tbsp. 15ml finely chopped green chillies
- 1 tsp. 5ml ginger finely chopped
- 1 tsp. 5ml garlic finely chopped
- ½ tbsp. 7.5ml coriander powder
- 1 tsp. 5ml cumin powder
- 1 tsp. 5ml turmeric powder
- 2 cups 500ml green beans diagonally sliced
- ½ cup 125ml carrots cubed
- 1 tsp. 5m salt
- ½ cup 125 frozen peas
- 1 very large plum/gem tomato liquidised (1 cup 250ml)
- 2-3 dry red chillies (crushed)
- 1 pinch garam masala
- 1 cup 250ml warm water
Instructions
- In a pot, heat the olive oil, asafoetida, mustard seeds, 1 sprig curry leaves, cumin seeds and cinnamon stick until spices burst.
- Add the onion, thyme and chillies and sauté until lightly browned – 5 minutes.
- Add the ginger & garlic and fry for a few seconds.
- Stir in the coriander powder, cumin powder and turmeric powder. Fry for a few seconds.
- Add the green beans, carrots and salt and cook for 5 – 8 minutes.
- Add the tomatoes and cook through, about 10 – 12 minutes.
- In a separate pan, cook the Quorn pieces as per the packet instructions. Once cooked, drain on paper towel and set aside.
- 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.
- Once the tomatoes are fully cooked, add the water and simmer on low for 5 - 8 minutes.
- Stir in the cooked Quorn pieces, remove from the heat and allow to stand for 2 minute.
- 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
Recipe credit: Videhi Sivurusan