Recipes
Date posted: 19/09/2018
Ingredients
| Everyday Favourites extended life vegetable oil | 50ml |
| Quorn pieces | 300g |
| Santa Maria Kerala curry spice mix | 50g |
| Knorr Professional ginger purée | 10g |
| Garlic purée | 10g |
| Spring onions - sliced | 50g |
| Coriander - chopped | 50g |
| Plum tomatoes | 200g |
| Maggi coconut milk powder | 50g |
| Water | 350ml |
| Chickpeas in water | 200ml |
| Pineapple pieces in juice | 200g |
Method
- Heat the oil in a pan, once warm add the Quorn and fry for 2 minutes.
- Add the spice mix, ginger, garlic and spring onions cook for three minutes until the spices are toasted.
- Mix up the coconut milk powder with the water as per instructions.
- Add the coriander and the tomatoes and fold in. Then add the coconut milk and the chickpeas and cook until the sauce is reduced and thick.
- Add the pineapple and bring up to 72°C before serving with rice.