Quorn Durban Curry

A South-African inspired, dry curry made with Quorn fillets

We have a homemade curry fairly regularly, usually once a fortnight. We love curries! (Who doesn't?!) This time we tried a new recipe which seemed a little different than the Indian curries we usually have. It's a very dry, strong smelling dish. It's only mildly spicy, which helps all the flavours come through. It goes nicely with plain white rice.

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes

  • 4 medium size potatoes
  • 1 pack of Quorn fillets
  • 1 tbsp rapeseed oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 3cm piece of root ginger, finely chopped
  • 2 tbsp mild curry powder
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 4 cardamom seeds
  • 250g tinned chopped tomatoes
  • 300ml vegetable stock
  • 200g frozen peas
  • a handful of fresh coriander, finely chopped

  1. Peel the potatoes and cut into quarters. Boil them for approximately 20 minutes, or until they're soft.
  2. Once the potatoes are soft, drain the water and set them aside in the pan.
  3. In a large pan, heat the oil on a medium heat and sauté the onions until soft and slightly translucent.
  4. Add the garlic, ginger, garam masala, curry powder, cumin, coriander and cardamom and cook for 5 minutes.
  5. Add the tomatoes and stock, then simmer for 15 minutes
  6. Add the Quorn fillets and potatoes and cook for 20 minutes
  7. Add the peas and simmer for 5 minutes
  8. Serve with plain white rice, with a few coriander leaves to garnish

Nutritional Information
(without rice, approx. per serving)

Calories: 262
Fat: 4.4g
Saturated fat: 1g
Carbohydrates: 34.7g
Sugars: 7.6g
Fibre: 11.2g
Protein: 19g
Salt: 2.57g

I hope you enjoy trying this recipe! Let me know what you think in the comments!

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