Name: Quorn™ korma with coriander cauliflower ‘rice’
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoons Olive Oil; 1 medium Onion(s) finely chopped; 2 clove(s) Garlic crushed; 1 inch slice(s) Root Ginger peeled and grated; 2 teaspoons, level Tomato Purèe; 1 teaspoons, level Ground Cumin; 1 teaspoons, level Coriander, Dried; 1 teaspoons Turmeric; 0.25 teaspoons, level Chilli Powder pinch; 0.5 cube(s) Vegetable stock cube(s) made with 275 ml water; 700 g Quorn pieces; 50 g Sultanas; 150 g 0% fat natural Greek yogurt; 20 g Almonds roughly chopped; 4 spray(s) Calorie controlled cooking spray; 1 whole Cauliflower, Raw blitzed in a food processor or coarsely grated; 15 g Coriander, fresh roughly chopped

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Ingredients

Olive Oil

1 tablespoons

Onion(s)

1 medium, finely chopped

Garlic

2 clove(s), crushed

Root Ginger

1 inch slice(s), peeled and grated

Tomato Purèe

2 teaspoons, level

Ground Cumin

1 teaspoons, level

Coriander, Dried

1 teaspoons, level

Turmeric

1 teaspoons

Chilli Powder

¼ teaspoons, level, pinch

Vegetable stock cube(s)

½ cube(s), made with 275 ml water

Quorn pieces

700 g

Sultanas

50 g

0% fat natural Greek yogurt

150 g

Almonds

20 g, roughly chopped

Calorie controlled cooking spray

4 spray(s)

Cauliflower, Raw

1 whole, blitzed in a food processor or coarsely grated

Coriander, fresh

15 g, roughly chopped

Instructions

Heat the oil in a large deep nonstick frying pan over a medium heat. Add the onion and cook for 6-8 minutes, until very soft. Add the garlic and ginger and continue to cook for 1 minute. Stir in the tomato purée and spices and cook for 2-3 minutes.
Pour in the stock and bring the mixture to the boil. Let bubble for 2-3 minutes, until the sauce starts to reduce
Add the Quorn and sultanas to the pan, and stir to coat. Simmer for 5-6 minutes, until you have a sticky sauce. Stir in the yogurt and cook for 2 minutes, until warmed through. Season to taste then stir in most of the almonds
Meanwhile, mist another large frying pan with cooking spray and cook the cauliflower ‘rice’ over a medium heat for 5 minutes until tender. Stir through the coriander then season to taste.
Divide the cauliflower between bowls, top with the curry and serve garnished with the coriander and remaining nuts.

Quorn™ korma with coriander cauliflower ‘rice’

Ingredients

Instructions

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