Try this healthier, low in saturated fat korma recipe. Enjoy a low calorie vegetarian version of this classic favourite made with Quorn Pieces. This is a great dish to sneak some extra veggies in for the kids too!
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
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
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
Tip: Swap the coconut milk and single cream for reduced-fat versions, if preferred.
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