https://www.cutoutandkeep.net/projects/quorn-korma • Posted by Arty Kitkat
I came up with the recipe for this from using following a recipe on the back of Sainsbury's Korma Powder for Chicken curry but I have modified it to make it vegi and mine isn't made from a premixed powder, I mix mine myself using the spices. This took a little tweaking to get it right but me & my bf love it :)
I came up with the recipe for this from using following a recipe on the back of Sainsbury's Korma Powder for Chicken curry but I have modified it to make it vegi and mine isn't made from a premixed powder, I mix mine myself using the spices. This took a little tweaking to get it right but me & my bf love it :)
Fry your onion on a low heat in about in your oil. Fry for a couple of minutes until it is soft. Now add your quorn (a couple of handfuls) and cook and stir until it starts to cook on all sides.
While all this is going on use a small bowl to mix your spices. Then add them to your onions. Stir them for about half a minute and then add your tomato purée and stir this into your onions and quorn.
Next add your vegi stock and cream. This is when it starts to look Kormaish :). Leave this in your pan on a low heat, stirring occasionally until it starts to thicken. This will probably be about 10 or 15 minutes.
Next get started on your rice. Put a tiny bit of oil in the bottom of a big frying pan and heat a pinch of cumin seeds. Let them sizzle and add your rice. Give it a quick stir to cover the rice and then cover in your boiling water. Add a couple of pinches of turmeric and cover with a lid. Cook for about 10 or 15 minutes till the rice has cooked and absorbed all the water.
This is what your rice should be looking like. Hopefully your Korma should have thickened a little. Now add your ground almonds and flaked almonds and stir in.
Now it should be ready to dish up. I hope you enjoy it as much as we do :). If you have room this goes very well with a Kashmiri Naan.