Quorn Curry

Serves 4

Ingredients
300g pack of Quorn pieces
6oz/175g carrot, scrubbed and sliced into rounds
6oz/175g celeriac cut into thick matchsticks (If not available use celery)
1 large onion, peeled and cut into medium segments
1 large clove garlic chopped
1½ tablespoons light soy sauce
4 tablespoons of oil
5floz/150ml coconut milk
1 teaspoon salt and sugar
Curry powder. The amount and type is dependent on taste, but a level tablespoon should be sufficient.

Marinade
1 ½ tablespoons cornflour
1 ½ tablespoons cold water
1 ½ tablespoons light soy sauce
1 ½ tablespoons oil

Method
First, make the marinade. Put the cornflour and water into a bowl and mix well. Add the soy sauce and then the oil. Into this marinade add the Quorn pieces and set to one side for 30 minutes or more, stirring from time to time.

Heat 4 tablespoons of oil in a wok or large pan.
Add the garlic and stir for fifteen seconds, sprinkle in the onions and stir-fry on a high heat until they appear opaque. Add the curry powder, coating the onions well. Then sprinkle in the carrots and celery, stir-fry for a minute. Add the salt and sugar, stir, add the soy sauce and continue stir-frying for another two minutes.

Pour in enough water to just cover the vegetables, add the coconut milk, stir, and replace the lid.
When the mixture comes to the boil, turn the heat down and simmer for 15 minutes

After 15 minutes, take the lid off and turn the heat up. Add the Quorn pieces and marinade and you will find that the mixture thickens. Add small amounts of water until you get a nice curry consistency, not to heavy and not to wet. Bring to the boil, then turn the heat down to simmer, cover and cook for another 15 minutes. Stirring ever three minutes to make sure it does not stick to the bottom of the wok or pan.

Transfer to serving dish and serve with boiled rice

This dish can be made hours in advance and reheated.


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