Coriander Quorn Curry

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A tantalising, aromatic and succulent quorn curry! One so appealing you could just chomp away on it’s own! Yes and I did lol!

A quick protein fix with satisfying tummy filling jeera rice! Just the type of meal if you want something that bit special! Full of flavour and impact ~ it was eaten by my nearly 3 year old and the verdict? “Mummy this is very tasty!” That’s all I needed to hear! Hope you enjoy, much love D x

Have a wonderful week x

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INGREDIENTS

1 medium white onion sliced in crescent shape
3 garlic cloves crushed
1 tsp grated ginger
Large handful of fresh coriander chopped
400g frozen quorn chicken style pieces
200g tomato passata
1 heaped tsp paneer masala
2 tsp cumin and coriander powder
⅓ tsp turmeric
⅓ tsp red chilli powder
¾ tsp salt or more to taste
Pinch of sugar
1 tbsp sunflower oil

METHOD

• Heat the oil up on a medium heat and sauté the onion, ginger and garlic until onion is translucent

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• Pour in the passata and and the rest of the spices and seasoning, reduce to a low heat, cover and simmer for 5 minutes

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• Add half the chopped coriander and frozen quorn pieces. Combine and coat the pieces well. Thin out the tomato sauce by adding a little water. The quorn pieces should now be cooking and simmering in enough sauce, so that it is just soaked

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• Cook and cover for a further 15 minutes on a low simmer

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• Pour over more water if evaporated and season again if required. Stir in the remainder of the coriander and serve on a fluffy bed of white jeera rice

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