Quorn Keema Mince Curry (Vegetarian)
This keema curry is for vegetarians and vegans. As quorn is quite tasteless itself, you need to use a little extra onions, tomatoes and spices. Taste when nearly ready and adjust. You can add a cup of frozen or fresh peas. If using fresh peas, boil them a little first. Because Quorn cooks too quickly for peas to be cooked at the same time. Serves 4-6
500 gm. lean Quorn mince
1 cup frozen or shelled peas (optional)
250 gm. onions (2 medium)
250-300 gm. tinned tomatoes
2 large cloves (10-15 gm.) garlic
1/2 inch (10-15 gm.) ginger
3 tbsp. olive or other oil
1 tsp. cumin seeds
1-2 bay leaves
1 inch cinnamon stick
2 large cardamoms
5-6 black peppers
*If you do not have these whole spices, use 1 tsp. of Garam Masala instead.
A pinch of asafoetida or hing powder
3/4-1 level tsp. turmeric powder
1/2 tsp. chilli powder (to taste)
2 tsp. coriander powder
Salt to taste, 2 tsp. approximately
1/2 tsp. Garam Masala. This is in addition to the amount listed above.
A handful of coriander leaves, chopped
Peel, wash and grind onions, ginger and garlic in a food processor or chop/grate finely.
If using fresh tomatoes, wash and chop into small pieces.
Measure whole and ground spices and keep in separate bowls.
Heat oil in a pan.
Add cumin, hing and all the whole spices, wait until cumin seeds splutter.
Add onion, ginger, garlic mix and fry until medium brown.
Add all ground spices, except garam masala, and salt. Stir fry for 10 seconds.
Add tomatoes and fry until oil separates or the whole mass begins to come off the pan.
Add mince, fry until meat is brown and cook with 1/2 cup of water, until nearly cooked.
Add peas and cook for few more minutes. Fresh peas may take longer.
Switch off heat, add garam masala and 2/3rd of chopped coriander leaves and mix.