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Quorn

Quorn Vegetarian Rogan Josh

(1)

2 out of 5 stars

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A vegetarian rogan josh curry made with Quorn Pieces topped with dried coconut and coriander atop a bed of saffron rice with a wedge of lemon on the side.

This aromatic and highly spiced curry made with Quorn Pieces, is perfect for curry lovers! Great for a weeknight meal or friday night fakeaway.

Vegetarian and Vegan Curry Recipes Vegan & Vegetarian Fillets & Pieces Recipes Indian Food Recipes

Serves 4

36 mins

Easy

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

  • 300g Quorn Vegetarian Chicken Pieces
  • 2 Tbsp Ghee
  • 2 Tbsp Vegetable Oil
  • 5 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 large onion, diced
  • 1/2 cup tomato passata or tomato puree
  • 1 cup vegetable stock
  • 2 tbsp yoghurt
  • 1/4 cup water ( if needed )

Whole Spices

  • 1 Bayleaf
  • 1 cm Cinnamon stick
  • 6 Cloves
  • 10 peppercorns
  • 5 green cardamom

Ground Spices

  • 2 Tsp ground cumin
  • 2 Tsp ground coriander
  • 1-2 Tsp Kashmiri Red Chilli Powder
  • 3/4 Tsp Turmeric Powder
  • 2 Tbsp Paprika
  • 1/2 Tsp Ground Fennel
  • 1/2 Tsp Garam Masala
  • Salt to taste

Garnishes

  • 3 Tbsp coriander leaves
  • 3 Tbsp Toasted Coconut flakes
  • 1 Tsp Sliced Red Chilli
  • 1/4 Tsp Ground Fennel
  • 1/4 Tsp Garam Masala

Method

  1. Heat ghee and oil in a pan. Add the whole spices and sauté for 2 minutes until fragrant.
  2. Add onion, ginger and garlic. Reduce the heat to medium flame and saute for 7-8 minutes until the onions are softened.
  3. Add the Passata sauce, 1/4 cup water, ground spices - cumin, coriander, fennel, kashmiri chilli powder, paprika and salt. Stir to combine. Cook in medium flame for 2 minutes.
  4. Add the quorn pieces and vegetable stock . Cover and cook for 12 minutes.
  5. Stir in 2 tablespoon of yogurt to the gravy, until well blended. If the yogurt is thick, mix the yogurt with a little water to dilute it. Cover and cook for 2 minutes.
  6. Sprinkle garam masala and ground fennel. Taste for seasoning and add more as needed.
  7. Turn off the flame and transfer to a serving dish.
  8. Garnish with toasted coconut flakes, coriander leaves and sliced red chilli.
  9. Serve with Yellow rice, Naan bread and Cucumber Salad.

Recipe by Sandhya Hariharan

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The nation has spoken

(1)

2 out of 5 stars

Des

2 out of 5 stars

Shouldn't be 2 Tablespoons of Paprika, should be 2 Teaspoons. Needs more stock and water, it's far too stodgy

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