This exotic Brazilian Quorn Pieces coconut curry recipe is made with creamy coconut milk for the perfect meat-free meal.
Serves 4
20
mins
Easy
1393 kJ (Per serving)
22g of fat
Ingredients
300g Quorn Piece
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 cilantro
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 cilantro, 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, jalepeno peppers and all 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, fresh cilantro leaves, the lime zest and juice a few minutes before the end of the cooking time. Season to taste.