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.
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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!
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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.
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Vegetarian Quorn Goan Curry
Ingredients
- 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))
Instructions
- 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.
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Really enjoyed this… added a handful of spinach at the end and made your white cabbage, red onion and red grape salad as a perfect side with Naan bread..
Will be cooking this again really soon.
Thank you
I’m glad to hear that Rebecca 😀
wow so delicious…
Thank you 🙂
That looks very tasty, think I will give that a go for tomorrows dinner ……………….
Thank you 🙂
This was lovely, first time I’ve used quorn chicken pieces. Really tasty, I added sweet potato chunks and peas because I’m not a lover of rice. Thanks for the recipe, you’ve inspired me to cook more quorn.
Sounds delicious Natalie 🙂
Just turned vegan and am loving this curry dish! Thanks for sharing. I’m looking forward to packing these into lunch boxes for work 🙂
Hi Levan thank you, while quorn is not vegan (it has cheese in it) this curry works well with tofu as well 🙂
Hi Emma, I read this recipe today and I will try it. I will try it with chicken its really so delicious looking. Thanks for sharing.
Hi Maria, I am sure it will be great with chicken!
This looks amazing, I’m perfectly happy to see non-baking recipes from you if they are going to be this tasty 😉
Hi Natalie thank you I thought it was about time to prove I don’t live off cake:D
I love that you are sharing some savoury dishes! We adore curry but I’ve never tried quorn before! This looks absolutely delicious!
Hi Kelly, quorn is a great protein supplement. I thought it was about time to share some savoury dishes just to prove to don’t live on cake!
Curry is one of those dishes that I just never seem to make at home! This looks delicious! Keep the savory dishes coming in between all those cakes! 🙂
Hi Ashley, thank you I am getting right into making curries at home, make the house smell amazing!
Quorn is new to me. This vegetarian curry looks mouthwatering, Emma.
Hi Angie, thank you, quorn is a great protein supliment for us vegetarians 🙂
I love that you’re branching out into savoury as well, this is a beaut. Coconut milk in curries is my favourite thing ever.
Hi Emma, thank you 😀 for me because I am a bit of a spice wimp I need the coconut milk to cool it all down for me!