Breadcrumbs  | Mango Lassi | Vegan Lobster Madras | Tofu Phall | Spicy Thai Coconut Curry | Mushroom Fried Rice | Green Masala Tofu Curry | Vegan Prawn Masala | Quorn Vindaloo  |

Text Print

Quorn Vindaloo

Hot spices with the flavour of quorn. A classic.

heat heat heat heat

Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 120 Minutes Cooking Time 30 Minutes

Photo soon folks

May contain mustard

Vegan safe Vegetarian

Vindaloo Spice Paste
20 Kashmir Red Chillies
3 Tablespoon Vinegar
1 Tablespoon Black Pepper
2 Teaspoon Cumin Seeds
2 Teaspoon Coriander
3 Cm Cinnamon
5 Cloves
3 Cm Ginger, chopped
1 Garlic clove, chopped
1 Teaspoon Turmeric
1 Teaspoon Sugar
1 Tablespoon Mustard Seeds
1 Teaspoon Fenugreek Seeds
1 Kg Quorn
2 Tablespoons Vegetable Oil
1 Kg Onion, finely chopped
1 Garlic clove, chopped
6 Cm Ginger, chopped
10 Green Chillies, sliced
Salt, to taste
Marinate the cubed quorn with the vindaloo spice paste for 2-3 hours.
Then in a large wok add the oil.
When it is hot add the chopped onions and fry till golden brown.
Add the garlic ginger and green chillies and fry for 2 minutes.
Add the marinated quorn with all the paste.
Stir frequently and reduce the heat to a medium level.
Add one cup of water and bring to a boil.
Reduce the heat and cook over a low fire for 20 minutes.
Add salt if required