Perfect for those colder days, this creamy Panang style curry using Quorn Pieces is the ultimate low-cost family mid-week meal, ready in just 25 minutes.
375g white rice, cooked according to packet instructions
375g frozen green beans, cooked in microwave for 5 minutes
1 tbsp olive oil
1.5 tbsp curry powder
1 tsp turmeric
2 tbsp peanut butter (optional)
400ml vegetable stock
1 tbsp cornflour +2 tbsp hot water to form slurry
Chilli flakes (optional)
Salt & pepper
Method
Start by adding the olive oil and onion into a large non-stick frying pan on a medium heat. Season with salt and pepper and fry until translucent, for approx 4 minutes.
Next, add the Quorn Pieces and fry for around 10 minutes. Then, add the garlic and spices to fry for a minute.
Add the optional peanut butter into the pan, along with the coconut milk, vegetable stock and cornflour slurry. Cook for around 5 minutes, or until thickened.
Serve up the creamy Panang style curry with a side of rice and green beans. If you like a bit of heat, add some chilli flakes too.