Quorn is widely used in vegetarian dishes. It has a meaty texture to it, therefore making it very versatile to cook with. It is low in fat and has no cholesterol, making it ideal for the health conscious! This recipe is adapted from the non vegetarian meat mince dish (Kheema), which is generally made from chicken or lamb. The Quorn Kheema has a lovely, rich taste and is great when eaten with Chapattis or bread.
450g Fresh or Frozen Quorn Mince
1 Finely Chopped Onion
2tsp Garlic Puree
1tbsp Ginger Puree
2 Green Chilli (add more if you want it more spicy)
16 Whole Black Peppercorns
3 One Inch Cinnamon Sticks
1 ½ tsp Jeera (Cumin)
1 Can Tomato (blended)
1 Cup Chopped Fenugreek Leaves
2 Handful Frozen Peas
1 ½ tsp Garam Masala
3tsp Thana Jeera (Coriander and Cumin powder)
1 ½ tsp Turmeric Powder
Approximately 23 fl Oz Water
Salt to taste
Juice of 1 Lemon
Take a wide bottomed pan and add the oil and butter. Once this has melted, add the cloves, peppercorns, cumin and cinnamon sticks. Once the hard spices start to sizzle add the onions and garlic and ginger paste. Let this sauté on low heat until golden brown. Add the chillies, fenugreek leaves and the garam masala and mix for a few minutes. Pour in the blended tomatoes along with 8 fl oz of water. Let the tomatoes simmer on low heat for around 5 minutes. Add the mince, peas, salt, turmeric powder and the rest of the water and give it a stir.
Let this simmer on low to medium heat for at least ½ hour to 40 minutes. DO NOT keep stirring in-between but make sure that the water has not completely evaporated. You may feel at this stage that there is a lot of water but this will reduce, leaving a thick sauce. The Quorn will soak up all the lovely flavours in the curry. Once you have cooked it for the time suggested, it will look a lot darker and the sauce will have thickened nicely. If this has not happened leave to cook until it does. Do not worry about the length of cooking the Quorn as the more it cooks the more the flavours it will absorb. Also you will notice that there will be a slight film of the oil and butter on top. At this stage you can remove it from the gas. Right at the end pour in the lemon juice. Make sure you taste this dish when done as you may need to add more salt as Quorn sucks up all the salt leaving it a bit bland. So add more if necessary.
Serve this with Chapatti or Plain bread.