This started life as an Alleppy Prawn Curry, and it looked amazing. I pondered how it could be made vegetarian, or even vegan. You could probably use potato, but I thought it would work really well with Quorn Pieces. Turns out, I was right! This is FABULOUS with Quorn Pieces, and if you’re a vegan you can pick up a bag of the Vegan Quorn Pieces instead – because the rest of the ingredients are vegan!
This produces a really creamy, moreish curry. It’s not very spicy, so I imagine we’ll make it for James for ‘Family Dinner’ because he loves curry!
Serves – 4
Prep / Cooking time – 10mins / 25mins
Alleppy Quorn Curry Ingredients
For the Curry Paste
1 Green Chilli (Deseeded)
1 Red Onion (Chopped)
Small thumb of Root Ginger (Peeled and Chopped)
1 tsp Turmeric
Large Pinch of Salt
2 tbsp Vegetable Oil
2 tsp Mustard Seeds
500ml Coconut Cream
Juice of 1 Lemon
500g Quorn Pieces – use 250-300g Quorn Pieces for 2 People
6-8 Dried Curry Leaves (crumbled)
Salt and Pepper to season
Alleppy Quorn Curry Method
1 – Take all of the Curry Paste ingredients and chuck them in a small food processor, and whizz them up to a smoothish paste.
2 – Add the oil to a large pan, and heat until hot.
3 – Add the mustards seeds into the pan, and when they start popping after about 30 seconds, add the curry paste, stir, and cook for a minute.
4 – Turn the heat down, and stir in the coconut cream and lemon juice.
5 – Bring the mixture up to a boil and gently simmer for about 10 minutes to allow the sauce to reduce and thicken.
6 – Add the salt and pepper, then the Quorn Pieces and stir together (The frozen ones take about 12 minutes to cook through, the fresh ones about 5 minutes)
7 – Once the Quorn Pieces are cooked through, chuck in the crumbled curried leaves and give it a stir.
8 – Serve with Rice or some Roti (or Flatbreads like we had!)