This is one of my favourites – full of flavour and not at all spicy, so you can serve it to anyone and they won’t be afraid of it. I was full sure I’d already posted this recipe until my friend Karen and her daughter, Ciara, came by for lunch. Ciara is also vegetarian and forever on the hunt for new recipes. She liked this curry, so I blithely told her ‘oh! It’s on the blog – you can easily download it from there’. Then I discovered it wasn’t, so I’m hastily typing this up so it will be by the time she looks later this evening!
Don’t let the long list of ingredients put you off – there is little to prepare out of the list, it’s more assembly than preparation, to be honest. I think I’ve mentioned this before (and if I haven’t, I should have!) but if you have a friend or two who likes to cook, it is worth your while to get a decent-sized bag of ground spices at your local Asian market and divvy it up between you. That way, you’re getting the value of the cheaper prices in these shops and you’re using up the spices before they go off. I am reminded of this because there are a few spices in this recipe that only call for a pinch, but you’d miss them if they weren’t there.
Coconut ‘Chicken’ Curry
1 Tablespoon of Coconut Oil
2 Teaspoons of Cumin Seeds
4 Fresh Chillies
8 Cloves of Garlic
300g Quorn Chicken-Style Pieces
1 Teaspoon of Ground Turmeric
1 Teaspoon of Ground Mango Powder
1 Teaspoon of Ground Cumin
1 Teaspoon of Ground Coriander
1/2 Teaspoon of Garam Masala
Pinch of Ground Cloves
Pinch of Ground Cinnamon
Pinch of Ground Cardamom
1 400ml Tin of Coconut Milk
Peel and bash the garlic and ginger and chillies together in a mortor.
Heat the oil in a pot over a low heat.
Add the cumin seeds, ginger, garlic and chillies.
Fry, stirring, over a low heat until the garlic is browning and the mix is releasing its fragrance.
Add the Quorn and mix it all together.
Cover and cook for about 10 minutes, stirring occasionally to ensure it doesn’t stick .
Stir in the turmeric, cumin, coriander, mango, garam masala, clove, cinnamon and cardamom powders.
Cook, stirring, for about three minutes.
Add the coconut milk and raise the heat a little until the mixture is bubbling.
Turn the heat down low, cover the pot and leave to simmer for about 10 minutes.
We had this with carrots and orange with chickpeas, wilted spinach with garlic and Mozzarella and plain, boiled brown rice.