Friday, 28 November 2014

Foodie Friday - Mushy Pea Quorn Curry

I know we're not even into December yet, but already I'm sick of the dark, the cold and the damp and I can't wait for summer. When it's dark and the weathers rubbish you want something warm and dare I say it spicy to eat. This recipe is one of the odd sounding Slimming World ones that I came across when I was looking for recipe inspiration. It sounds weird but for some reason it just works. There are lots of different versions out there but this is my interpretation. It's not the most authentic curry recipe out there and I can't vouch for the Slimming World values but it's really easy to make and I think it tastes pretty good.

Mushy Pea Quorn Curry

10 Sprays Fry Light 
4 Cloves Garlic -  Roughly Chopped
2 Large Onions 
200g Quorn Pieces - Defrosted If Frozen
250g Mushrooms - Sliced
250g Courgettes - Halved And Sliced
1 Pepper - Any Colour - Roughly Chopped
100g Cherry Tomatoes - Halved 
1 Tin Baked Beans
2 x Tins Mushy Peas
1 Tin Chopped Tomatoes
Curry Powder - To Taste 
Chilli Flakes - Optional
Salt And Pepper - To Taste

1. Spray about 10 sprays of Fry Light into a large pan. I'm using my pressure cooker pan here and garlic Fry Light but you can use whatever you like. Then add your chopped garlic and a few teaspoons of curry powder. I usually start off by adding a small amount of you can always add more later depending on how hot it your powder is and how hot you like it. You can also add some chilli flakes or fresh chilli at this point.

2. Cook it for a moment or two then add your chopped onion. Add a tiny bit of water and cook for about 5 minutes or so.

3. When your onions are starting to soften add your Quorn pieces, your courgettes and your pepper, and a little bit more water and cook for about 10 minutes.

4. Then add your mushrooms 

and your cherry tomatoes and cook for another 5 minutes or so.

5. Now the recipe gets a little bit weird - add 2 tins of mushy peas to the pan and give it a good stir

6. Next add your baked beans and mix in 

7. Then add your tinned tomatoes and give it a stir

8. Finally you want to add a bit more water. I usually swill my empty tins out, so you get all the dregs out of the can. You want to make sure that the Quorn and the vegetables are just covered. Then cook it over a medium heat for about an hour, stirring occasionally.

9. By this time you sauce should have reduced and thickened. If it hasn't just leave it for a bit longer - you can leave it for as long as you need, just giving it a stir every so often. Check the seasoning and add a bit more curry powder, and salt and pepper to taste and cook for another 10 minutes or so, and then your done.

This recipe easily makes 6 portions. It keeps in the fridge for a day or so, and it also freezes really well. You can serve it with bread, rice or pasta and it makes a really nice, warming, filling meal.

This is a good fridge and cupboard clear out recipe, and you can really add whatever vegetables you like. I just used what I had at the time but in the past I've used aubergine, parsnip and carrots, just use what you like and what you have. I know the mushy peas and baked beans make it sound a bit strange but trust me it does work, and for veggies like me it's a great source of protein. If you like chip shop curry sauce then you might just like this too x I'd love to know if you try this recipe, so don't forget to leave me a comment and let me know what you think if you do x 

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