Quorn Quorma
I came up with this recipe after cooking for someone who had a condition that meant they couldn't eat onion, garlic, chillis or tomatoes. It turned out really well, and was a total taste sensation!
Note, Quorn is a chicken-style protein made from Mycoprotein. Substitute any other protein to suit your needs.
Note, Quorn is a chicken-style protein made from Mycoprotein. Substitute any other protein to suit your needs.
Ingredients
- 4 Quorn fillets
- a handful of diced and roasted veg - such as; red pepper, butternut squash, carrot (optional)
- 2 tbsp oil
- pinch of hing (asafoetida)
- 1/3 cup desiccated coconut
- 2 tbsp ground almonds
- 2 tbsp coconut flour (for thickening)
- 2 tsp garam masala
- 1/3 tsp turmeric powder
- 1 tsp ground coriander
- 1/2 inch fresh ginger, finely chopped
- 1 tsp amchoor powder (mango)
- 1 tsp kasoori methi
- salt to taste
- tbsp coriander leaves, rough chopped
Instructions
Prep-
Masala-
Prep-
- Thaw the Quorn fillets and slice on a diagonal so that you get some quite long chunks. Fry in 1 tbsp oil until the slices are beginning to become golden in places. Set aside on kitchen paper to drain.
- Pre-roast any veg to go in the curry and set aside. (I had originally intended to blend these up to add colour, but ended up deciding to just add them at the end, and I think it worked well).
Masala-
- In a pan heat 1 tbsp oil. Once warm add a pinch of hing, stir for a few moments on a low heat and then add the dry desiccated coconut, the ground almonds and coconut flour. Cook on low heat, stirring, for around 2-3 minutes until the coconut begins to toast and colour.
- Add the spices - garam masala, turmeric, ground coriander, ginger, amchoor, and heat through for around a minute, stirring and allowing the spices to release their flavours.
- Add the Quorn slices and around 300ml hot water. Increase the heat and allow to cook through for around 5 mins. Add more water if needed.
- Add the kasoori methi, pinch of salt, the diced roast veg. Allow to cook for a further 5mins; taste and add water and seasoning as needed.
- Serve with the chopped coriander to garnish.