Recipes
Vegan Makhani with Mooli Slaw
Mildly spiced Indian curry with Quorn Vegan Pieces, flavoured with cinnamon, fenugreek & ginger in a creamy tomato sauce. Served with a fresh mooli slaw and basmati rice.
Ingredients
- 500g Quorn Vegan Pieces
- 2 tbsp vegetable oil
- 400g onions, diced
- 6 cloves of garlic, crushed
- 8 green cardamom pods, bashed
- 4cm cinnamon stick
- 11⁄2 tbsp garam masala
- 1⁄2 tsp ground fenugreek
- 2 tsp ground coriander
- 1 tsp ground cumin
- 6cm piece of root ginger, peeled and finely chopped
- 1 red chilli, deseeded and diced
- 100g tomato puree
- 600ml vegetable stock
- 400ml soy cream
- 11⁄2 tsp soft brown sugar
- Salt and black pepper
- Small bunch of coriander to garnish
- 10 portions of cooked brown basmati rice
MOOLI SLAW
- 300g mooli, grated or cut into thin strips
- 2 tsp nigella seeds
- 1 lemon, juice
- Seasoning
Method
- Heat the oil in a saucepan and fry the onions for 5 minutes until golden. Add the garlic, cardamom pods, cinnamon stick and dried spices and cook for 1 minute, stirring constantly.
- Stir in the ginger, chilli and tomato puree, cook for 1 - 2 minutes then pour over the stock. Bring to the boil, cover and simmer for 20 minutes. Allow the sauce to cool for 5 minutes, remove the cinnamon stick then blitz in a food processor or with a stick blender until smooth.
- Return the sauce to a clean pan then add the soy cream, Quorn Vegan Pieces and sugar, simmer for 15 minutes.
- Meanwhile prepare the mooli slaw; combine the mooli, nigella seeds, lemon juice and seasoning in a bowl.
- Serve the curry with a portion of rice garnished with coriander and a spoonful of mooli slaw on the side.
Tip - for a spicier sauce add a whole chilli.