Vegan Quorn Korma

Vegan Coconut Korma with Quorn

Ingredients:

300g Quorn vegan pieces (or your preferred meat-free alternative)

1 tbsp vegetable oil (or coconut oil)

1 large onion, finely chopped

2 garlic cloves, minced

1-inch piece of ginger, grated

1-2 green chilies, finely chopped (adjust to taste)

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tbsp garam masala

400ml (1 can) full-fat coconut milk

50g ground almonds

2 tbsp desiccated coconut

200ml vegetable stock (or water)

1 tsp sugar (optional, to balance flavors)

Salt and black pepper, to taste

Juice of half a lemon

Fresh cilantro (coriander), chopped (for garnish)

Optional: 1 cup diced vegetables (e.g., carrots, peas, or bell peppers 🌶)

Instructions:

Prep the Base:

Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and golden. Sometimes I add a pinch of sugar to almost caramelise the onions.

Stir in the garlic, ginger, and green chilies. Cook for another 1-2 minutes until fragrant.

Spice it Up:

Add the ground turmeric, cumin, coriander, and garam masala to the pan. Stir well and cook for 30 seconds to toast the spices, releasing their aroma. If you like a smoother sauce, you can blend up the onion spice mixture and toss back into the pan to create a puree. If doing so I'd add a little bit of vegan butter to create a glossy emulsion that's easy on the eye.

Add Quorn and Liquids:

Add the Quorn pieces to the pan and stir to coat them in the spice mixture.

Pour in the coconut milk and vegetable stock. Stir to combine, then bring the mixture to a gentle simmer. Give that a few minutes.

Thicken the Sauce:

Stir in the ground almonds and desiccated coconut. These will thicken the sauce and add a rich, nutty flavor. Let the korma simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the Quorn is heated through.

If using additional vegetables, add them now and cook until tender 😋 You're nearly there!

Season and Finish:

Taste the korma and adjust seasoning with salt, black pepper, and a pinch of sugar if needed to balance the flavors.

Squeeze in the lemon juice for a fresh lift, then stir well.

Serve:

Garnish with freshly chopped cilantro and serve hot with basmati rice, naan, or your favorite flatbread.

Tips:

For extra creaminess, you can blend a portion of the sauce (before adding Quorn) and mix it back in.

If you like a bit of heat, add a pinch of chili powder or extra green chilies.

Store leftovers in the fridge for up to 3 days or freeze for up to a month.

Enjoy your vegan korma! Let me know if you'd like any adjustments or pairing suggestions- BG 🍛