Low Fat Quorn Korma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
350g Chicken Style Quorn Pieces 450ml vegetable stock, made with 1/2 stock cube 2 onions, thinly sliced 2 garlic cloves, crushed 1 tbsp finely grated root ginger 2 tsp turmeric 3 cardamom pods - crush and use small black seeds 3cm piece cinnamon stick 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp mild chilli powder 300ml low fat yogurt - use low fat yogurt rather than fat free as this may split the sauce. 2 tbsp freshly chopped coriander, plus extra leaves to garnish salt and freshly ground black pepper
Serves 4
1-Pour half of the stock over the onions in a pan, boil for 10 minutes, reduce heat and simmer for 10 minutes or until the onions have softened, add a little extra water if the stock boils away.
2-Add the garlic, ginger and spices to the pan and cook for 2-3 minutes, stirring well to prevent burning.
3-Add the remaining stock and Quorn pieces, stir and simmer very gently for 10 minutes.
4-Take the Korma off the heat, stir in the yogurt and the freshly chopped coriander, season with salt and freshly ground black pepper to taste.
5-Serve over basmati rice, garnish with coriander leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user TEENYTINYPIP.
1-Pour half of the stock over the onions in a pan, boil for 10 minutes, reduce heat and simmer for 10 minutes or until the onions have softened, add a little extra water if the stock boils away.
2-Add the garlic, ginger and spices to the pan and cook for 2-3 minutes, stirring well to prevent burning.
3-Add the remaining stock and Quorn pieces, stir and simmer very gently for 10 minutes.
4-Take the Korma off the heat, stir in the yogurt and the freshly chopped coriander, season with salt and freshly ground black pepper to taste.
5-Serve over basmati rice, garnish with coriander leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user TEENYTINYPIP.
Nutritional Info Amount Per Serving
- Calories: 218.1
- Total Fat: 5.3 g
- Cholesterol: 8.1 mg
- Sodium: 483.2 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 6.9 g
- Protein: 20.4 g
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