Saturday night with my best friend – we’re so rock and roll we decided to have a girl’s night in with a takeaway and watching Frankie and Grace on Netflix. Except takeaway when best friend is on Slimming World and I’m still on my strict training diet was never going to be easy. What we needed was a ‘fakeaway’.
I really fancied a curry, nothing says Saturday night more than curry. So a little flash of inspiration from Google and I concocted the following korma using Quorn’s vegan chicken pieces. If you can’t get these you could use tofu or another meat alternative.
This whole recipe served four people (bestie’s other half had some too when he came home from work).
- 3 medium sized carrots – cut thinly and cooked until just soft
- 1/2 medium or 1 small onion, finely diced
- 1 tin of chopped tomatoes
- 2 cloves of garlic crushed
- 1 tbsp. medium curry powder
- 1 tbsp. garam masala
- Ground coriander to taste
- Cumin to taste
- 200ml coconut milk (drinking milk not tinned – I used M&S brand as it’s only 29 calories per 100ml)
- 1 bag of frozen Quorn ‘chicken’ pieces
- Handful of garden peas
- 200g cauliflower cut into small pieces and steamed until just cooked
- Fresh coriander
- In a large pan, saute the onions until soft (use a little water to prevent them from sticking), add the spices, tomatoes, garlic and carrots and cook until all is well blended, add the coconut milk and then blend until you have a light sauce. Add more coconut milk if the sauce is too thick.
- Add the frozen Quorn, peas and cauliflower and simmer until the Quorn pieces are thoroughly cooked. If using tofu, ensure it is hot all the way through
- Sprinkle with fresh coriander
Serve with either brown rice or try Indian infused caulirice as a heathier alternative. I also splashed out and added salad and spicy onions and topped with a banana (korma needs banana). You could also toast some coconut and add that. And if you want to increase the protein, just add some Pure Ya protein powder into the sauce.