I love Quorn and it doesn’t just have to be reserved for vegetarians. Whenever I see curry recipes for vegetarians it is usually with chickpeas and lentils but you can also make a very tasty tikka masala with some Quorn.
A curry can be one of the most delicious dishes around and you don’t need a cupboard full of spices and herbs to be able to make a really good one!
It is well worth allowing this mixture to marinade for as long as possible to help develop the flavour and what is great about this recipe is that you use all of the marinade in the main recipe so there is no wastage!
In this recipe we have used Quorn which is great for anyone watching their calorie intake but if you would rather use meat then you can substitute this for chicken or turkey or even pork if you prefer just remember that this will alter the calorie content considerably.
- 1 Pack Quorn
- 2 Cloves Garlic
- A Thumb Sized Piece Of Ginger
- 1 Red Chilli
- 2 Tbsp Tikka Masala Powder
- 1 Tsp Paprika
- 1 Small Onion
- 6 Small Mushrooms
- 3 Tbsp Fromage Frais
- Salt & Pepper
- Fresh Coriander To Serve
- Finely slice the garlic, ginger and chilli and place in a mixing bowl
- Pour over the olive oil and mix in the tikka masala powder.
- Add the Quorn pieces to the mixture and allow them to marinade for at least two hours (longer if possible).
- Once you are ready to serve, chop the onions and the mushrooms and fry gently with the paprika until soft.
- Add the Quorn and the marinade ingredients to the pan and cook until the Quorn begins to brown and is ready to eat.
- Remove the mixture from the heat and allow it to cool a little before stirring in the fromage frais, if you do this while it is still very hot then the mixture will curdle – although it will still taste lovely!
- Serve with fresh coriander sprinkled over the curry.
Syns = ½ HEB For The Oil