I know this is a baking blog and people come here looking for cakes and sweet bakes but I wanted to share a few savoury recipes with you this year, if you don’t mind. I keep saying I do eat normal food like a normal person and I don’t just live off cake, so I wanted to prove it and share with you a few of the things I enjoy and I am sure you will enjoy too.
Of course everything will be Vegetarian because…. well I haven’t eaten meant for the best part of 30 years and I wouldn’t have a clue what to do with it! So first up I am going to share this Vegetarian Quorn Goan Curry.
Now don’t panic if you have never made a curry from scratch. This one is so simple with only a few different spices to be added.
And don’t worry if you are a bit spice shy. To be honest with you I am bit of a spice wimp myself anything over mild to medium and I am running for the door. This is a creamy curry with just a little cheeky kick!
And none of the spices are weird or strange, all of them are easy to come by in regular stores, but by all means head to an Indian supermarket if you have one near by. All you have in here is yellow mustard seeds, smoked paprika, ground turmeric, ground coriander, ground cumin and cayenne pepper. See nothing too weird!
And it is all cooled down by creamy coconut milk giving this curry a rich creamy gravy.
To give this curry some body I have used Quorn chunks, its a great protein replacement for vegetarians. But in the past I have used firm Tofu with great results and this is a good option for some as I know Quorn is not easily available outside of the UK and Eire.
For the meat eaters, I have it on good authority from Michael that this tastes great when made with chicken! You will have to take his word for it though 😀
And you see those yummy looking Naan breads in the background? They are coming up next on the blog.
Vegetarian Quorn Goan Curry
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1 and 1/2 tablespoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 75 millitres water ((2/8 cup))
- 2 tablespoons olive oil
- 640 grams Quorn chunks ((4 cups))
- 3 tablespoons vegetable oil
- 1 teaspoon yellow mustard seeds
- 1 large onion - diced
- 3 cloves garlic - crushed
- 400 millitres coconut milk ((1 cup and 1/2 cups and 3 tablespoons))
- In a large mixing bowl add in the smoked paprika, ground turmeric, ground coriander, ground cumin and cayenne pepper and give them a little mix together.
- Mix in the lemon juice, salt, water and the olive oil until you have a smooth paste.
- Add in your Quorn chunks (or Tofu / chicken if using) and mix till they are fully covered, cover the bowl and leave to marinade for at least 30 minutes or longer if you want a stronger flavour.
- After the 30 minutes pour the vegetable oil into a heavy bottom saucepan and add in the mustard seeds. Once the seeds start to sizzle and jump about add in the diced onion and crushed garlic.
- Fry until they are soft and golden in colour.
- Add in the Quorn and any extra marinade that may be in the bowl and lightly fry for about 5 minutes. You are looking for your Quorn to warm right through and start to colour.
- Pour in the coconut milk and slightly increase the heat and simmer for 10 to 15 minutes till the sauce has thickened.
- I enjoy this curry served with naan bread (recipe coming in a few days) but it goes equally well with rice.
- If you don't finish it, once cold store in a suitable tub keep it in the fridge overnight and make sure its fully heated through before eating it.