Quorn™ korma & cauliflower ‘rice’
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Serving this veggie curry with cauliflower rice makes this a speedy dinner
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Root Ginger
1 inch slice(s), peeled and grated
Tomato Purèe
2 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Turmeric
1 teaspoon(s)
Chilli Powder
¼ teaspoon(s), level, pinch
Vegetable stock cube
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
1
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.
2
Pour in the stock and bring the mixture to the boil. Let bubble for 2-3 minutes, until the sauce starts to reduce
3
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
4
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.
5
Divide the cauliflower between bowls, top with the curry and serve garnished with the coriander and remaining nuts.
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