I doubt whether this is technically a korma - it's just a fairly mild curry with coconut milk in it. I make it to keep us on the one veggie day a week straight and narrow. I don't think we always succeed with this, but when we do we typically have pasta with some sort of sauce, or a pasta bake with mozarella and cheese sauce, or egg and cheese pie, or stuffed peppers, or risotto. This practice is hampered by the fact that there is one member of the family who does not like eggs or mushrooms; we also have a certain resistance to lentils - which are part of one of our favourite dishes, meghdarra - food of the poor. So, recently I have overcome my reluctance to use quorn - and chili with quorn and bolognese ditto have been appearing, helped by the fact that it's wondrously cheap.
Quorn korma
Take a small bunch of coriander, take off the top leaves and put aside, chop the stalks fairly finely; chop 3 garlic cloves finely, and about an inch of fresh ginger, a chilli and one onion. Put these in hot vegetable oil together with 1-2 tsps of fenugreek seeds. Stir until coloured. Then add further vegetables, according to preference, for example a large sliced onion, a chopped pepper, a few fresh green beans (these can be added later on if prefered). Add salt and let them soften a little, then add a bag of Quorn chunks - when these have begun to defrost add a can of cocnut milk and roughly the same amount of water, bring to boil, add green beans/mushrooms/peas etc. and ground pepper. Put lid on and simmer for 30 mins or so. Add the fresh coriander leaves before serving with rice, nan, and all the usual paraphernalia, which in our case includes mango chutney, carrot and onion salad and cucumber raita.
This is what I am cooking tonight, which we can eat tomorrow, as it doesn't need much preparation. What we are actually eating tonight is turkey sweet and sour with rice and stir fried veg and rice noodles. At some point there will be even more oreo ice cream, but with the curry there will be strawberries with mango - bliss.
Quorn korma
Take a small bunch of coriander, take off the top leaves and put aside, chop the stalks fairly finely; chop 3 garlic cloves finely, and about an inch of fresh ginger, a chilli and one onion. Put these in hot vegetable oil together with 1-2 tsps of fenugreek seeds. Stir until coloured. Then add further vegetables, according to preference, for example a large sliced onion, a chopped pepper, a few fresh green beans (these can be added later on if prefered). Add salt and let them soften a little, then add a bag of Quorn chunks - when these have begun to defrost add a can of cocnut milk and roughly the same amount of water, bring to boil, add green beans/mushrooms/peas etc. and ground pepper. Put lid on and simmer for 30 mins or so. Add the fresh coriander leaves before serving with rice, nan, and all the usual paraphernalia, which in our case includes mango chutney, carrot and onion salad and cucumber raita.
This is what I am cooking tonight, which we can eat tomorrow, as it doesn't need much preparation. What we are actually eating tonight is turkey sweet and sour with rice and stir fried veg and rice noodles. At some point there will be even more oreo ice cream, but with the curry there will be strawberries with mango - bliss.
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