Indulgent Quorn Korma

Print

• 350g Quorn chicken style pieces
• 2 shallots, peeled and halved
• 3 cloves garlic, peeled
• 1cm piece ginger, peeled
• 1 tbsp tomato puree
• 11/2 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp chilli powder
• 2 green cardamom pods, grains only
• 1/2 tsp ground cinnamon
• 100 ml water
• 150 ml coconut milk
• 1 tsp sugar
• 1 tbsp vegetable oil
• t tbsp desiccated coconut
• 1 tbsp butter
• 200 ml single cream
• Handful of chopped coriander

Let's Cook

1. For the curry paste, puree the shallots, garlic, ginger, tomato puree, spices and water in a liquidiser or blender. Add the coconut milk and sugar and blend until smooth.
2. Heat the oil in a frying pan until hot, stir in the curry paste and Quorn Pieces, bring to the boil stirring continuously for 3-4 minutes. Reduce the heat, cover and simmer for 20 minutes stirring occasionally.
3. Add the desiccated coconut, butter and cream. Heat through and simmer over a low heat stirring occasionally for 5 minutes. Season to taste and garnish with chopped coriander.