Recipes
Date posted: 05/01/2026
Ingredients
| Ghee | 2 tbsp |
| Vegetable oil | 2 tbsp |
| Large onion, diced | 1 |
| Ginger, grated | 1 tbsp |
| Garlic cloves, minced | 5 |
| Tomato passata or tomato puree | ½ cup |
| Water, if needed | ¼ cup |
| QuornPro Vegan Pieces | 300g |
| Vegetable stock | 1 cup |
| Yoghurt | 2 tbsp |
| Whole spices | |
| Bayleaf | 1 |
| Everyday Favourites cinnamon sticks | 1cm |
| Cloves | 6 |
| Everyday Favourites whole peppercorns | 10 |
| Green cardamom | 5 |
| Ground spices | |
| Everyday Favourites ground cumin | 2 tsp |
| Everyday Favourites ground coriander | 2 tsp |
| Kashmiri red chilli powder | 1-2 tsp |
| Everyday Favourites ground turmeric | ¾ tsp |
| Everyday Favourites paprika | 2 tbsp |
| Ground fennel | ½ tsp |
| Everyday Favourites garam masala | ½ tsp |
| Salt to taste | |
| Garnishes | |
| Everyday Favourites garam masala | ¼ tsp |
| Ground fennel | ¼ tsp |
| Toasted coconut flakes | 3 tbsp |
| Coriander leaves | 3 tbsp |
| Sliced red chilli | 1 tsp |
Method
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- Heat ghee and oil in a pan. Add the whole spices and sauté for 2 minutes until fragrant.
- Add onion, ginger and garlic. Reduce the heat to medium flame and saute for 7-8 minutes until the onions are softened.
- Add the passata sauce, ¼ cup water and ground spices. Stir to combine. Cook in medium flame for 2 minutes.
- Add the quorn vegan pieces and vegetable stock. Cover and cook for 12 minutes.
- Stir in 2 tablespoon of yogurt to the gravy, until well blended. If the yogurt is thick, mix the yogurt with a little water to dilute it. Cover and cook for 2 minutes.
- Sprinkle garam masala and ground fennel. Taste for seasoning and add more as needed.
- Turn off the flame and transfer to a serving dish.
- Garnish with toasted coconut flakes, coriander leaves and sliced red chilli.
- Serve with yellow rice, naan bread and cucumber Salad.