Quorn, mushroom and red pepper curry – tastes great.

25 Jul

As I have got older I have eaten less meat and more vegetarian dishes.  I have to say that I am still persevering with Quorn but dishes like this one are so tasty it is difficult to detect the Quorn.  It isn’t the flavour, it’s the texture I am having to come to terms with, although there is no doubting, it is much healthier than eating meat for every meal.  I made this recipe up as I went along, using tips I had picked up from some of my favourite chicken curry recipes.  I was delighted with the outcome.  It might even make me a convert!

I used a curry paste in the recipe.  As the Quorn readily absorbs flavours I chose a medium strength paste but, off course, you can vary this to suit your palate.  Here is a bit of information that may help you make an informed choice.

Curry pastes are a mist blend of herbs and spices and are used as a base for many curry recipes.  There are a number of different Thai curry pastes, each imparting their own specific flavour to the dish.

Red curry pastes usually include red chillies, shrimp paste, lime leaves, shallots, garlic, galangal, lemongrass, coriander and seasoning.

Green curry paste is the same as the red except it uses green chillies.

Yellow curry paste gets its colouring from turmeric and, occasionally, yellow chillies.  The other ingredients are as above.

Massaman curry paste is based on Indian cuisine and includes a number of dried spices such as cumin, cloves, cinnamon and cardamom.

All the above are quite spicy so take care how much you add if you don’t like your food too hot.  Phanaeng curry paste is milder though.

Patak make curry pastes with a wide range of heat ratings.  Mild pastes include Korma, Tandoori and Tikka.  Medium are Balti, Bhuna, Jalfrezi, Rogan Josh and Biryani.  Hot are Garam Masala, Madras, Vindaloo and Kashmiri Masala.

Quorn, mushroom and red pepper curry                             Serves 4  (can freeze)

  • 1 tbsp sunflower oil
  • 2 medium onions, finely chopped
  • 2 tbsp medium curry paste (I used Patak’s Balti paste)
  • 6 fresh baby plum tomatoes, quartered
  • 150g button mushrooms
  • 1 red pepper, seeded and cut into chunks
  • 350g Quorn chicken style pieces
  • 1 tbsp fresh lemon juice
  • 4 tbsp full fat Greek yogurt
  • 3/4 pt hot water
  • 1 level tsp salt
  • 1 tsp fresh mint, chopped
  • 1 tbsp fresh coriander, chopped
  1. Heat the oil in a large pan and gently fry the onion until soft and turning golden (should take about 10 minutes).  Stir in the curry paste, lemon juice  and tomatoes and cook for 1 minute more.
  2. Add the mushrooms, pepper and Quorn pieces  and gently mix so they are all coated with the spice mix.  Cook over a low heat for about 10 minutes.
  3. Meanwhile, in a measuring jug, whip the yogurt then gradually add the hot water then the salt.
  4. Gradually add the yogurt mix to the quorn, stirring continually.  Bring to the boil then simmer for 20 minutes.
  5. Add the herbs then serve with rice or naan bread. 

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