Quorn
Curry
Quorn Curry With Spinach Recipe
By: Isabel Robson
Serves: 4
Preparation: 20 minutes
Ingredients:
200g Quorn pieces
20 Fresh spinach leaves
500ml tomato sauce
1 Large onion
1/4 tsp Cumin seeds
1 tsp turmeric powder
3 tsp olive oil
1 tsp honey
1 tsp vinegar
1 tsp Chili powder
10 Chili seeds
Salt and pepper
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Preparation: 20 minutes
Ingredients:
200g Quorn pieces
20 Fresh spinach leaves
500ml tomato sauce
1 Large onion
1/4 tsp Cumin seeds
1 tsp turmeric powder
3 tsp olive oil
1 tsp honey
1 tsp vinegar
1 tsp Chili powder
10 Chili seeds
Salt and pepper
- Stir fry Quorn pieces with chopped onion with olive oil for 2 minutes.
- Add tomato sauce, vinegar, honey and remaining spices.
- Add 1 cup hot water. Season with salt and pepper.
- Allow to simmer for 5 minutes on low heat.
- Add spinach leaves and stir 1 minute before serving.
- Check seasoning and serve with pasta or rice.
Great to dunk with rustic bread.
Always test the strength of the chilies. If to hot when tasting curry sauce, add some coconut milk to tone it down.
Always test the strength of the chilies. If to hot when tasting curry sauce, add some coconut milk to tone it down.
The chili heat can hit the pallet 30 seconds later
so take it easy!
A glass of water will only intensify the heat so try a glass of milk or a spoon of natural yogurt instead.
A glass of water will only intensify the heat so try a glass of milk or a spoon of natural yogurt instead.
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