Chip Shop Quorn Curry and Homemade Chips (HC)
Ingredients
Curry:
2 tsp olive oil
1 onion, diced
1 carrot, peeled and diced
2 garlic cloves, crushed
1 tsp ginger, peeled and grated
2 tsp curry powder
1 tsp Chinese 5 spice
250ml (1 cup) (8¾ fl oz) low sodium vegetable stock
1 tbsp (0.75 Aus tbsp – 15ml) reduced sodium soy sauce
150g (¾ cup) (5¼ oz) Quorn pieces
1 pepper (bell pepper) (any colour), diced
100g (⅓ cup) (3½ oz) full-fat Greek yoghurt
160g (1 cup) (5⅔ oz) peas, fresh or frozen
Chips:
300g (2 cups) (10 ⅔ oz) potato, peeled and cut into chips
1 tsp cornflour (corn starch)
1 tsp olive oil
½ tsp garlic granules
Sprinkle of black pepper
Side salad or green vegetables of your choice
Instructions:
Start by making the curry sauce.
Add 1 tsp of olive oil to a frying pan and bring to a medium heat.
Add onion and fry until golden and soft, this will take about 10 minutes. Add some water if needed.
Once the onions are cooked add the carrot, garlic and ginger and stir fry until the fragrances release.
Sprinkle over curry powder, Chinese 5 spice and soy sauce and then pour over the vegetable stock.
Simmer for 12-15 minutes until the carrots are soft.
Preheat the oven to 200°C / 400°F / Gas Mark 6.
Place potato chips, corn flour (corn starch), olive oil, garlic granules and a good pinch of black pepper into a bowl and toss until well combined.
Scatter evenly across a lined baking tray and place into the oven for 25-30 minutes, tossing a couple of times.
Add 1 tsp of olive oil to a frying pan and fry off the Quorn pieces until browned, add the peppers (bell peppers), reduce the heat and cook for 7-8 minutes until the Quorn is cooked through.
Once the curry sauce is cooked, leave to cool slightly and then blend until smooth, season to taste.
Put back into the pan and stir through the Greek yoghurt.
Add the Quorn pieces, peppers (bell peppers) and peas and gently heat.
Serve alongside homemade chips and side salad or green vegetables of your choice.
Top Tip
The recipe makes 2 portions, save the second portion for another day, stored tightly covered in the refrigerator for up to 4 days or freeze the curry for up to 3 months.
