I tried Quorn and I liked it!
I was recently sent a box of Quorn products to experiment with. I’d never tried the product before but as I’m trying to eat less meat these days I decided to give it a go.
I started with a couple bags of the Quorn mince and this recipe was the result. The curry went down really well with my family. My kids didn’t have a clue it wasn’t meat. I have to say I was quite surprised at how good it tasted too.
Quorn worked so well with with the spices and other ingredients. You could of course try this recipe with the minced meat of your choice but if, like me, you’re interested in seeing what can be made with Quorn, give it a go. I think you’ll be glad you did.
- 100ml vegetable or rapeseed oil
- 600g Quorn mince (two bags)
- 3 onions - finely chopped
- 2 tablespoons garlic and ginger paste
- 2 green chillies - finely chopped
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 400ml tin chopped tomatoes
- 2 potatoes - skinned and cut into small chunks
- 1 teaspoon turmeric
- 1 teaspoon red chilli powder
- 400ml cooked chickpeas
- 1 small bunch chopped coriander
- Salt and pepper to taste
- Heat the oil over medium heat.
- When hot, add the chopped onions.
- Allow the onions to fry for about ten minutes until soft and lightly browned.
- Now add the garlic and ginger paste along with the green chillies
- Fry for a further two minutes being careful not to burn the garlic.
- Spoon in the garam masala, coriander powder and cumin powder and stir to combine.
- In goes the Quorn mince followed by the tomatoes and potato pieces.
- Stir in the turmeric and chilli powder.
- Add just enough water to cover and place the lid on the pan so that the potatoes cook faster.
- When the potatoes are cooked through, add the chickpeas and stir in the fresh coriander and season with salt and pepper.
For more information about Quorn, you can visit their site right here.