Low Fat Quorn Korma

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.