Coconut Quorn Curry
Want a curry in a hurry? Got zeal for a vegan meal? Well, this recipe will fit the bill in both respects. It has just three simple steps and takes only 25 minutes to cook, so your rice will have reached perfection by the time it’s finished. You start by frying the onion and red pepper, stir in the curry powder, then add the quorn and vegetable stock, before stirring in the coconut cream just before serving. Quorn – like tofu – is one of those vegetarian sources of protein that doesn't have a lot of flavour itself, so here the flavour is provided by the rest of the ingredients, and the coconut cream gives it a lovely creaminess. Go curry, go.
Instructions
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1
Heat the oil in a large frying pan and cook the onions until softened, add the peppers and cook for 5 minutes.
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2
Stir in the curry powder and cook for 1 minute before adding the stock and Quorn. Bring to the boil and then reduce the heat to a simmer and cook for 5 minutes before stirring in the coconut cream.
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3
Cook for 1-2 minutes until piping hot then serve with rice.
Ingredients
- 2 tbsp oil
- 2 red onion , peeled and cut into thin wedges
- 1 yellow pepper , deseeded and thinly sliced
- 1½ tbsp medium curry powder, according to taste
- 1 vegetable stock cube, dissolved in 200ml water
- 300g quorn pieces
- 160ml coconut cream , or 100g Creamed Coconut dissolved in 150ml water
Serves 4
Total time required 25 mins
- Preparation time: 5 mins
- Cooking time: 20 mins
Recipe published with permission from OcadoLife magazine