Goan Quorn™ Curry
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Goan Quorn™ Curry
This recipe counts towards the standard to provide a portion of non-dairy source of protein, for vegetarians, at least three times each week
To Recreate Goan Quorn™ Curry (13 primary portions or 10 secondary portions) You will need...
| Code | Product | Pack Size | For 10/13 Portions |
| 21662 | Paprika | 500g | 15g |
| 92878 | Ground Turmeric | 550g | 15g |
| 98794 | Ground Coriander | 450g | 15g |
| 79032 | Ground Cumin | 450g | 15g |
| From The Cupboard | Mild Chilli Powder | 750g | 5g |
| 59553 | Lemon Juice | 1ltr | 20ml |
| From The Fridge | Low-Fat Natural Yoghurt | 200g | |
| 70598 | Breadcrumbs | 1kg | 100g |
| 9221 | Olive Oil | 5ltr | 15ml |
| 5020 | Onion | 1kg | 150g |
| 94025 | Garlic Puree | 1kg | 20g |
| 3299 | Quorn™ Pieces | 1kg | 800g |
| From The Cupboard | Reduced Fat Coconut Milk | 400ml | |
| 52475 | Coriander | 250g | 15ml |
To Make...
- For the marinade add paprika, turmeric, coriander, cumin, chilli, lemon juice from 1 lemon and 100g low-fat natural yoghurt into a bowl and mix well, cover and leave in the fridge for the flavours to develop for 1 hour.
- Heat the oil in a pan, add the onions and cook until soft. Add the garlic purée and cook for a further minute..
- Add the QuornTM along with the marinade and cook for about 5 minutes
- Add the coconut milk and simmer until the vegetables are cooked and the sauce has thickened. Finish with the low-fat natural yoghurt and fresh coriander.
- Serve with boiled brown rice.
For more school recipes visit the School Food Plan recipes download their recipes PDF here
