Recipe courtesy of Asian Food Network
Swap chicken for Quorn's meatless chicken-free alternative in this creamy meat-free Indian classic.
The key is the yoghurt-tomato bath, infused with ginger, garlic, deeply scented cumin, and warming garam masala. Fry up the meat-free protein till it sizzles to a golden brown (or slightly brown if you want just a touch of crisp), then coat all over with the ghee-fragrant gravy.
Ingredients
Serves 2
- 300g Quorn, prepped for cooking
- 25g butter (clarified)
- 5g ginger paste
- 5g garlic paste
- 1 tsp cumin seeds
- 6g garam marsala
- 1 tbsp tomato paste
- 400ml water
- 100g yoghurt
- 3g salt
- 2g sugar
- 1 sprig coriander (for garnish).
Directions
1. Making the curry
- Heat up 15g of the clarified butter in a pan.
- Add the garlic paste, ginger paste and cumin seeds. Fry for four minutes on a medium heat.
- Add the garam marsala and tomato paste. Fry for a further three minutes.
- Add water and simmer for five minutes.
- Add in the yoghurt, salt and sugar. Simmer for another four minutes.
- Add in the prepared Quorn pieces and cook for three minutes, making sure the pieces are coated evenly with the curry.
2. Garnish and serve
- Garnish with coriander and drizzle over the remaining 10g of clarified butter. Serve.
