Quorn Thai Red Curry (ve)
Quorn Thai Red Curry is a great vegan recipe from The 28-Day Immunity Plan written by Rosemary Conley.
Serves 2
Per serving: 308 calories, 2.4g fat
Prep time: 10 mins
Cook time: 20 mins
Ingredients
110g (dry weight) basmati rice
1 vegetable stock cube
1 medium red onion, finely chopped
1 garlic cloves, crushed
150g (5 oz) fresh or frozen Quorn pieces
1/2 tsp ground coriander
1 tsp finely chopped lemongrass
1 red pepper, finely sliced
300ml (1/2 pint) tomato passata
1 small red chilli, finely sliced
1 Kaffir lime leaf (optional)
freshly ground black pepper
1 tbsp chopped fresh coriander
Method
- Preheat a non-stick wok or frying pan and spray with rapeseed oil. Add the onion and garlic and dry-fry for 2 – 3 minutes until soft. Add the Quorn pieces and season well with black pepper. Stir in the ground coriander and lemongrass.
- Add the remaining ingredients and bring to a gentle simmer. Reduce the heat and allow to simmer for 10 minutes until the sauce has reduced slightly.
- Just before serving add the chopped fresh coriander.
- Meanwhile, cook the basmati rice in a pan of boiling water with a vegetable stock cube.