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Whether you are an university student simply beginning your own culinary experiments or a skilled cook with several dinner events under your belt, there is constantly something brand-new to learn about cooking. We hope these Creamy Quorn curry recipe and tips can help you in your kitchen area tonight, as well as get used to remarkable home-cooked meals.

Use brown basmati rice.
Use spring onions, finely chopped.
Prepare medium onion, peeled and finely chopped.
You need chunk fresh ginger.
Use garlic cloves.
You need olive oil.
Use garam masala.
You need to prepare turmeric.
You need to prepare heaped tsp cumin.
Use mild chilli powder.
Use tomato puree.
Provide heaped tsp mango chutney.
Provide frozen Quorn pieces.
You need to prepare sugar snap peas.
You need florets broccoli, cut into small pieces - we steam ours in the microwave with a tbsp or two of water. You want it to be just cooked.
You need red pepper, sliced.
Use cashew nuts (optional).
Use tin of coconut milk (200ml).
Use -100ml cream (this is optional - you could use more coconut milk or some thick yoghurt in place).
You need to prepare lime.

Add the Quorn mince, potato and cauliflower to the sauce. Quorn is a healthy and sustainable source of protein. Will it be a creamy Thai Green Curry made with Quorn Pieces OR these tasty Mediterranean Skewers made. At Quorn we like to look at things differentl.

Put the rice into a large saucepan with 3 cups of boiling water and bring to the boil. Cook according to packet instructions. My favourite way to cook rice is to reduce to a simmer and cook with the lid on for 15 minutes. Take the lid off towards the end of the cooking to allow the water to evaporate. You may need to replace the lid for the last few minutes to allow the steam to separate the rice grains. test the rice to see if it is cooked- you can sieve any remaining water from the rice..
While the rice is cooking, heat the oil in a large non-stick frying pan. Fry the onions, garlic and ginger for 5-10 minutes until soft. Stir regularly..
Add the spices and a tbsp of the coconut milk. Stir well and cook for a minute or two..
Add the Quorn pieces and coat in the mixture. Cook for a few minutes then add the rest of the coconut milk and the mango chutney. Bring to a boil then reduce to a simmer. Add the sugar snap peas and the red pepper and stir. Put the lid on and cook for approx 10 minutes..
Remove the lid and add the cream, steamed broccoli and cashews. Stir and cook for a few minutes to fully combine. Leave the lid off to thicken the sauce if it needs it, otherwise replace the lid..
Serve on warm plates or dishes with the brown rice. It's also great with poppodums and homemade naan..

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