Easy Vegetarian Curry
• 1 tsp Coriander seeds
• 1 tsp Cumin seeds
• 3 cardamom pods, peeled and seeds extracted
• 3 cloves of garlic - chopped
• 3 cms fresh ginger, peeled and chopped finely (or grated)
• 2 onions, peeled and chopped
• 1 tbsp turmeric
• 1 tin chopped tomatoes
• 1 quill of cinnamon
• 3 cloves
• 1 pkt of frozen minced quorn (this is vegetarian mince)
• 2 tbsp lime juice (or lemon juice if preferred)
• Olive oil for frying
• salt to taste
Fry the seeds (Coriander, cumin, cloves and cardamom) in a little hot oil, to release the flavour. (About 2 minutes)
Lower the heat and add the garlic and ginger and fry a little longer (couple of minutes)
Add the onions and turmeric and continue to cook
Add the tomatoes, cinnamon, cloves and quorn. Increase the heat until the mixture is simmering.
Add the lime juice and salt to taste.
Remove the cinnamon quill before serving (and the cloves if you don't want a sudden intense clove flavour if you get it in your mouthful)
This is vegetarian because it uses quorn as a protein source. You could omit the quorn if you choose or replace with a meat option, such as ground beef or chicken pieces but if doing this, for food safety reasons, I would fry the ground beef or chicken pieces separately, beforehand and add these cooked items at the stage where the quorn is added in the above recipe.
The picture is from my personal cookery book I created.
Image Credit » my own pic (c) MegL