Serves: 4

Brazilian Coconut Curry

Brazilian Coconut Curry

Time: 20 minutes

Calories: 333 per serving

INGREDIENTS:

  • 350g Quorn Vegan Pieces
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 2 cloves of garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp Cayenne pepper
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1-2 small, green chillies, deseeded and finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 400ml coconut milk
  • 1 vegetable stock cube dissolved in 100ml hot water
  • 6-8 cherry tomatoes, halved
  • Bunch of fresh coriander leaves, finely chopped
  • Zest and juice of 1 lime
  • Salt and black pepper to taste

METHOD

  1. Heat the oil in a large saucepan and fry the onions for 4-5 minutes until soft.  Add the garlic and all of the ground and fresh spices and fry for a further 2 minutes.  Stir in the Quorn pieces
  2. Add the coconut milk and vegetable stock, bring to the boil and simmer gently for 10 minutes
  3. Stir in the cherry tomatoes, coriander and lime zest a few minutes before the end of the cooking time.  Season to taste

Enjoy with fried plantain and boiled white rice 


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