Ingredients
- 5 garlic cloves, peeled
- 2 tbsp of coriander, chopped
- 2 tsp of honey
- 0.5 tsp of ginger, finely chopped
- 1 tbsp of oil
- 0.5 tsp of lime, zest and juice
- 0.5 tsp of garam masala
- 200 ml of vegetable stock
- 1 tbsp of reduced salt soy sauce
- 400 ml of coconut milk
- 1 bay leaf
- 1 tbsp of coconut oil
- 300 g of quorn pieces
- 1 onion, peeled and chopped
- 1.5 tbsp of medium curry powder
- 2 carrots, peeled and chopped
Method
Step 1
Heat the coconut oil in a pan, add the onion, garlic, ginger and sauté for 2 minutes. Stir in the carrots and sweat slowly for 15 minutes with the lid on, stirring occasionally, until softened and starting to caramelise.Step 2
Stir in the curry powder and garam masala and cook for 1 minute. Pour in the soy sauce, vegetable stock, coconut milk, honey and bay leaf. Bring to the boil, then reduce the heat and simmer for 20 minutes.Step 3
Remove the bay leaf and blend the sauce until you achieve a smooth consistency, then return to a low heat.Step 4
Pre-heat 1 tbsp of oil over a medium heat and cook the Quorn Pieces for 8 minutes.Step 5
Add the cooked Quorn Pieces to the sauce along with the lime zest, juice and coriander, then season to taste with salt & freshly ground black pepper. Serve with sticky Thai rice and Japanese pickles and salad.