Breadcrumbs
| Mango Lassi
| Vegan Lobster Madras
| Tofu Phall
| Spicy Thai Coconut Curry
| Mushroom Fried Rice
| Green Masala Tofu Curry
| Vegan Prawn Masala
| Quorn Vindaloo
|
Quorn Vindaloo
Hot spices with the flavour of quorn. A classic.




Serves 4-6 (Estimated) Rating 4/5

Prep Time 120 Minutes Cooking Time 30 Minutes

Ingredients |
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 |
Method |
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 |