Quorn Pistachio Korma

Name: Quorn Pistachio Korma Recipe
Yield: 4
Ingredients: Quorn Chicken Style Pieces 300 gram; Pistachio Nuts 75 grams; Brazil Nuts 20 grams; Chili Peppers dried 2 tsp; Natural Yogurt Low Fat 250 gram; Onions raw 200 grams; Sunflower Oil 1tsp; Ginger Root 2 tsp; Garlic 2 tsp; Garam Masala 1 tsp; bay leaf; Pepper black 0.5 tsp; Fennel seed 1 tsp; Cardamom ground 1 tsp; Fresh baby Tomatoes 200 grams; Oxo Vegetable Cube 1 serving; coriander leaves (fresh) 1 tbsp

Number of Servings: 4

Ingredients

Quorn Chicken Style Pieces, 300 gramPistachio Nuts, 75 gramsBrazil Nuts 20 gramsChili Peppers, dried, 2 tspNatural Yogurt Low Fat, 250 gramOnions, raw, 200 gramsSunflower Oil, 1tspGinger Root, 2 tsp Garlic, 2 tsp Garam Masala, 1 tsp bay leafPepper, black, 0.5 tspFennel seed, 1 tsp Cardamom, ground, 1 tspFresh baby Tomatoes, 200 grams Oxo Vegetable Cube, 1 serving coriander leaves (fresh) 1 tbsp

Directions

Boil pistachios and brazils for 10 minutes, remove from heat and leave to cool, rub off any brown skins. Grind to a paste.

Fry onions, add ginger, garlic, garam masala, a bay leaf, pepper, cardamom and fennel.

Add pistachio and Quorn, coriander, tomatoes, yogurt and 600ml of stock made using the cube.

Simmer gently until hot though.

Serving Size:�4

Servings Per Recipe: 4

Nutritional Info Amount Per Serving