Serves: 4
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
- 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
- Add the coconut milk and vegetable stock, bring to the boil and simmer gently for 10 minutes
- 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