Has anyone tried doing quorn in a curry, i fancy trying it, any nice quorn curry easy recipes anyone?

Question

Quorn is made from some sort of mushroom but its very similar to tofu but much nicer, you can get it cold for salads or sarnies or pieces for stir frys and burgers and sausages, its delicious and really low in fat.

Answer 1

http://www.treacletartandcustard.com/Recipe_Quorn_Chicken_Curry.html

good recipe here. chicken quorn curry

Answer 2

I have made curries using quorn and tofu, but to be honest you can't been a good old veggie curry (made with vegetables) chick peas are fantastic in curries and really give it depth as do lentils...

There are also so many side dishes to do with potatoes, spinach, lentils etc......

If using quorn I recommend leaving it to simmer for a while just to absorb all of the flavours, otherwise it can end up being a bit bland.

I would still fry off the quorn with the spices, the same as with meat to add to the flavour as well.

Hope this helps.

Answer 3

Try this one:
Preparation Time: 20 Minutes
Cooking Time: 35 Minutes
Serves: 1

Ingredients

1 medium onion
1 apple
2tsp curry powder
1oz margarine
1oz flour
seasoning
4oz coconut
4oz cashew nuts
1tbsp chutney
2tsp lemon juice
1oz sultanas
1pt vegetable stock
6oz long grain rice
6oz Quorn™

Method

1. Melt the margarine in a pan, add chopped apple, onion, curry powder, cashew nuts and coconut.

2. Stir in the flour and gradually add the stock. Simmer for 20mins.

3. Add chutney, lemon juice and Quorn. Simmer for 5mins.

4. Place rice in a pan with boiling hot water and cook until soft.

5. Serve the curry on a bed of rice and garnish with apple and lemon

Answer 4

I use quorn for everything, just use it in the exact same way as you would use 'normal' meat. A good curry is a tin of coconut milk, 2 tablespoons of curry paste and your quorn of course, takes about 10-15 minutes to cook and tastes great.... if you want to thicken it up add a bit of cornflour mix. Good luck hunny and enjoy you dinner xx

Answer 5

You can throw quorn into anything. It doesn't absorb flavour as much as meat so you want to use a good strong sauce/peppers/chillies etc.

Curries don't need recipies. You just start at the top of the fridge and finsih at the bottom of the veggie rack, anything can go it !

( except that big spider that lurks behind the brocolli )

Answer 6

Andie's quorn Kurma

Fry an oinion and some peppers in a little bit of olive oil or ghee with a little black pepper, pinch of cumin, pinch of chilli powder, 1/2 tsp of asafoetida and 1 tsp of garam masala. Add 1 pack of 'Chicken' style quorn pieces and 2 desert spoons of veggie gravy, a little chopped garlic and one can of lower fat coconut milk stirring in vigorously so that it doesn't separate. Last of all add one peeled baked potato chopped in to cubes with a little turmeric . (You can add a hand full of raisins if you desire). Cook on a low heat for 20 minutes stirring occasionally.

Serve with organic brown rice and peshwari naan bread!

Et Voila! enjoy!!!!

Answer 7

I'm a bit suspicious of quorn, 'cos I don't really know what it's made of. Tofu is fine, you have to marinade it first because it doesn't have any real flavour. For Chinese flavours, marinade in soy sauce, ginger and garlic. For Indian recipes try, a little oil, chilis, garlic, and garam masala. Marinade as long as possible - at least two hours.

Answer 8

Use Uncle Ben's curry paste (I like the Madras), the recipe's on the back, but make sure you include the optional Fresh Coriander as it makes it much tastier.

Go for it, just experiment with the stuff!! It's a lot of fun to try something for the first time, and really worthwhile when it tastes good!

Biggest advice; use fresh ingredients whenever possible...

Answer 9

Use the quorn tenders just as you would use chicken. It's almost exactly the same except the quorn is more tender.

Answer 10

What exactly is quorn, I remember eating it in Ireland, but they don't have it in Australia ( as far as I know). But I loved it, I had quorn pie which had a type of gravy and mushrooms, and quorn. MMMMM it was yum! ; )

Answer 11

It goes very nice in a curry, but if you make a huge curry and leave some for the day after, don't heat it up in the microwave as it has a tendency to explode.