A trip to Goa is definitely on my ‘to-do’ list, but as I won’t be going in the near future this delicious curry recipe will have to keep me content for a while. This is a lovely warming dish, which is spicy enough to satisfy those who like their curries with a kick, but not overpowering.
Goan Quorn Curry (Serves 4)
1½ tsp paprika
1 ½ tsp ground coriander
½ tsp ground tumeric
½ tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
A pinch of salt
A bag of quorn chicken style pieces
2 red peppers
1 tsp mustard seeds
1 onion, sliced
2 garlic cloves, minced
200ml coconut milk
1. Make a marinade by mixing together the paprika, ground coriander, ground tumeric, ground cumin, cayenne pepper, lemon juice, salt and water.
2. Use the marinade to coat a bag of Quorn chicken style pieces (I used frozen ones which I had defrosted) and 2 red peppers, chopped into bitesize pieces. Leave to marinate in the paste for a couple of hours.
3. Heat a generous drizzle of oil in a pan and fry the mustard seeds until they start popping. Add in the sliced onion and garlic and cook until the onions are translucent.
4. Add the Quorn and peppers to the frying pan with the marinade and mix well. Cook for 5 minutes before adding the coconut milk. Simmer for 5 more minutes.
Serve with rice and naan bread.
This was adapted from this Jo Pratt recipe