Quorn Korma

15/70


So, recipe number 15, the first this week due to one thing and another - and its another curry! It sort of highlights how much we love curry that of the 15 recipes trialled so far, this is the third indian style dish I have opted for.


I think of the three this is actually my favourite. A stunning curry paste is blitzed in the blender first and smells absolutely amazing, this is then fried off with the quorn before cream, butter and coconut are added. The result is a creamy, aromatic delight of a dish.


This is the paste after I had blitzed it, you can see it is a pale brown colour. 

This is the most complicated bit of the recipe, once this is done it is very straightforward, simply cooking this off with the pieces in a wok, simmering for 20 minutes until reduced and then adding in the rich stuff (including the cream) for a final 5 minutes. 


This is the dish once finished:

Because of how rich the sauce is, I was worried that the points count would be high, but the amounts of butter and cream are not too bad given this recipe makes four portions. It works out as 8 pro points per portion which is broken down as follows; cream 3, butter 1, quorn 2, coconut milk 1, oil 1. Everything else in the recipe is 0 points (spices, garlic, ginger and tomato puree). 


This means that a portion of rice alongside for 6 points puts the dish at 14 points which, although half of my daily allowance, is actually pretty good for such a rich and tasty dish. It certainly feels like it should be more points than it is.


(I have not calculated the old points values as it is becoming quite a chore to do so! Apologies for this - but it makes more sense to continue with the new system which I am actually following). 


I used frozen quorn pieces and only realized as I was cooking it that the recipe calls for 350g of quorn and the frozen bags only contain 300g. I assume therefore that fresh pieces would have been the better idea because I believe they come in 350g chilled packs - this made no difference to the end result however.


So, the verdict from us was overwhelmingly positive, the husband gave it a 9/10 and its one of my favourite dishes from the recipe book so far. Although it is more complicated than some of the recipes and requires a blender (although a hand blender would be adequate), it is actually easy once the paste is made and this could be done in advance and chilled if you were in a rush.


Very tasty and fragrant, rich and creamy and a recipe which works particularly well with the quorn pieces, this is a brilliant option for a cracking curry.