Breadcrumbs | Smoky Spiced Veggie Rice | Tofu Bhuna | Mango Chutney | Vegan Spice Shepherd’s Pie | | Sweet and Sour Tofu | Tofu Bangalore Phall | Quorn Bangalore Phall |
Quorn Bangalore Phall
A Hot and tasty recipe, like a good woman. At SpiceTheWorld we like both.
Serves 2 (Estimated) Rating 5/5
Prep Time 10 Minutes Cooking Time 40 Minutes
| Ingredients |
| 2 tsp Curry Powder |
| 5 tsp Chilli Powder |
| 1 Onion, finely chopped |
| 5 tbsp Vegetable Oil |
| 4 Cloves, crushed |
| 5 cm Ginger, grated |
| 12 Scotch Bonnet Chillies, finely chopped |
| 500 g Quorn, cubed |
| 250 ml SpiceTheWorld Masala Gravy |
| 4 tbsp Coriander Leaves, chopped |
| 1 tbsp Coriander Leaves |
| 1 tsp Garam Masala |
| Method |
| Make a paste of the curry powder and chilli powder with a little water. |
| Fry the onion until translucent in the Vegetable oil. |
| Add the garlic ginger and chillies and stir fry on medium for a further 5 minutes. |
| Add the curry and chilli powder paste and stir in and fry for a further 30 seconds. |
| Add the quorn pieces and seal well on all sides. |
| Add half the Masala Gravy and simmer for 20 minutes or until the meat is cooked stirring constantly. |
| If needed add more masala gravy and water to prevent the curry becoming too thick or dry. |
| Now add the finely chopped coriander leaves and cook for a further minute. |
| Serve with the Garam Masala sprinkled over the top. |