Quorn Korma

Try this fantastic korma, it's so good you wouldn't believe it's low fat!

Preparation Time: 10
Cooking Time: 30
Difficulty: 2
Serves: 4

Let's Cook

  1. Pour half of the stock over the onions in a pan, simmer gently for 10-15 minutes or until the onions have softened, add a little extra water if the stock reduces to much.
  2. Add the garlic, ginger and spices to the pan and cook for 2-3 minutes, stirring well to prevent burning.
  3. Add the remaining stock and Quorn pieces, stir and simmer very gently for 10 minutes.
  4. Meanwhile cook the rice according to back of pack instructions.
  5. Take the Korma off the heat, stir in the yogurt and the freshly chopped coriander, season with salt and freshly ground black pepper to taste.
  6. Serve over the basmati rice and garnish with coriander leaves.

Nutritional Information

Energy 21%
Sugar 11%
Fat 9%
Saturated Fat 8%
Salt 27%

Recipes made with

Chicken Style Pieces (Chilled, Frozen)


Ingredients

350g chicken style Quorn pieces
2 onions, thinly sliced
450ml vegetable stock, made with 1/2 stock cube
2 garlic cloves, crushed
1 tbsp finely grated root ginger
2 tsp turmeric
3 cardamom pods - crush and use small black seeds
3cm piece cinnamon stick
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp mild chilli powder
300ml low fat yogurt - use low fat yogurt rather than fat free as this may split the sauce.
2 tbsp freshly chopped coriander, plus extra leaves to garnish
salt and freshly ground black pepper
250g basmati rice