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Creamy Quorn curry cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be shown at many public incidents possibly. I am certain you will see lots of people who just like the Creamy Quorn curry dishes that you simply make.

Alright, don’t linger, let’s task this creamy quorn curry menu with 20 elements which are undoubtedly easy to acquire, and we have to process them at the very least through 6 methods. You should expend a while on this, so the resulting food could be perfect.

Ingredients of Creamy Quorn curry:

1. Make ready 1 cup of brown basmati rice
2. Require 4 for spring onions, finely chopped
3. Take 1 - medium onion, peeled and finely chopped
4. Take 1 inch - chunk fresh ginger
5. Give 2 of garlic cloves
6. You need 2 tbsp olive oil
7. Make ready 1 tbsp - garam masala
8. Prepare 1/2 tsp turmeric
9. Need 1 for heaped tsp cumin
10. Provide 1/4 tsp for mild chilli powder
11. Make ready 1 tbsp of tomato puree
12. Take 1 of heaped tsp mango chutney
13. Need 400 g of frozen Quorn pieces
14. Give 1 bag of sugar snap peas
15. Need 4 for florets broccoli, cut into small pieces - we steam ours in the microwave with a tbsp or two of water. You want it to be just cooked
16. You need 1 red pepper, sliced
17. Prepare handful - cashew nuts (optional)
18. Prepare half for tin of coconut milk (200ml)
19. Give 50 ml - -100ml cream (this is optional - you could use more coconut milk or some thick yoghurt in place)
20. Take squeeze for lime

Creamy Quorn curry start cooking:

1. Put the rice into a large saucepan with 3 cups of boiling water and bring to the boil. Cook according to packet instructions. My favourite way to cook rice is to reduce to a simmer and cook with the lid on for 15 minutes. Take the lid off towards the end of the cooking to allow the water to evaporate. You may need to replace the lid for the last few minutes to allow the steam to separate the rice grains. test the rice to see if it is cooked- you can sieve any remaining water from the rice.
2. While the rice is cooking, heat the oil in a large non-stick frying pan. Fry the onions, garlic and ginger for 5-10 minutes until soft. Stir regularly.
3. Add the spices and a tbsp of the coconut milk. Stir well and cook for a minute or two.
4. Add the Quorn pieces and coat in the mixture. Cook for a few minutes then add the rest of the coconut milk and the mango chutney. Bring to a boil then reduce to a simmer. Add the sugar snap peas and the red pepper and stir. Put the lid on and cook for approx 10 minutes.
5. Remove the lid and add the cream, steamed broccoli and cashews. Stir and cook for a few minutes to fully combine. Leave the lid off to thicken the sauce if it needs it, otherwise replace the lid.
6. Serve on warm plates or dishes with the brown rice. It's also great with poppodums and homemade naan.

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