Vegetarian Quorn Goan Curry
A rich creamy vegetarian curry with a cheeky little spicy kick to it. It can be made with Quorn, firm tofu or for the meat eater in your life use chicken.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 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.