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.
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