Vegan Quorn’ma

Ingredients

• 2 x Peeled and cubed sweet potatoes
• 280g x Bag of vegan Quorn Chicken style pieces
• 2 x Chopped onions
• 1 x Red pepper (sliced)
• 1 x Broccoli chopped into florets
• 3 x Large garlic cloves (minced)
• 1 x Tin of reduced fat coconut milk
• Frylight spray
• 2 x Heaped tbsp of coriander seeds
• 2 x Heaped tbsp of cumin seeds
• 1 x Heaped tbsp of curry powder
• 3 x Heaped tbsp of tomato paste
• 1 x Tsp of turmeric
• 1 x Handful of spinach
• 1 x Tsp of sweetener
• Salt and pepper to season

Direction

1. On a medium heat cook the chopped onions and the garlic in some Frylight spray. This should take around 5 to 10 minutes.
2. In a separate pan cook the sweet potato cubes and the Broccoli until they are soft.
3. Grind the cumin and coriander seeds in a pestle and mortar. Now add them to the pan with the onion and toast the seeds for a few minutes.
4. Add the Quorn and allow this to cook through for the time recommended on the packet.
5. Now add the rest of the ingredients to the pan and mix it together. Once the broccoli and sweet potatoes are cooked, add them to the pan as well.
6. Allow the mixture to simmer on a low heat for around 10 minutes and serve.

This fantastic vegan Quorn’ma is delicious and filling for all the family!! I cooked this for my lovely Aunt and cousin who can’t handle the heat and would probably burn up if I gave them anything too spicy…So to cater for their needs I prepared this mild, but very tasty Quorn’ma. I hope all you Flockers out there enjoy the recipe 🖖

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Tandoori Chickpea and Potato Curry…in a hurry : )

Tandoori Chickpea and Potato Curry

Serves 2 or 3 people

Ingredients

• 4 x Potatoes chopped into bite sized squares (it was about 3 cups full)
• 2 x Small onions or 1 large one
• 2 x Red chillies (with the ends removed and then sliced down the middle)
• 3 x Garlic cloves (Finely chopped)
• 1 x Tin of chickpeas
• 4 x Heaped tbsp of tomato paste
• 1/2 x A tin of coconut milk
• 2 x Heaped tbsp tandoori spice mix (This can be bought in super markets with a good world food isles)
• 2 x Large handfuls of spinach (about 120g)
• A pinch of cayenne pepper (amount to suit your taste)
• Salt to season
• Water (to make the curry saucier 😉)
• Fry Light spray
• 1/2 x A cup of frozen peas (Although I forgot to use them on this occasion).

 

Directions

1. Start by boiling the cubed potatoes in a pan (I don’t peel them, but you can if you like too).
2. In a frying pan sizzle some onions until they start to turn golden brown. (Around 10 minutes)
3. Add the chopped garlic to the pan and stir to avoid sticking. Cook for a further 5 minutes.
4. Add the chickpeas, tomato paste, coconut milk and the tandoori spice mix. Stir the ingredients together until the sauce looks a lovely red colour.
5. If the sauce starts to dry out, add some water and stir, this helps the sauce to loosen up. (Add water when necessary.
6. Now add the spinach, cayenne pepper and salt to season. Stir and allow the spinach to wilt.
7. Add the potatoes and make sure everything is coated in the sauce.
8. Serve to your favorite people…or just eat it all to yourself.

 

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I made this beautiful tandoori curry for my friends Birthday party!! Not one to blow my own trumpet…however on this occasion the trumpet is out and tooting with success !! So successful was this curry that another mate of mine has requested the recipe…and as a woman of my word here it is…

Packed with flavour and easy to make…I chose to use a ready made tandoori powder for convenience. However you can make your own… Using 3 x tbsp of paprika, 1 x tsp of turmeric, 1 x tsp of garlic powder, 1 x tsp of nutmeg, 1 x tsp cayenne pepper, 1 x tsp ginger, 1 x tsp coriander, 1 x tsp cumin and lastly 1 x tsp cloves…but it’s just a lot easier to use the pre-made.

So…What are you waiting for my lovely Vegan flockers…pans at the ready…get cooking 🙂😎