To celebrate National Curry Week this week I wanted to share with you our favourite curry recipe. It is mild and perfect for little ones to get their first taste of curry! Easy to make too so get the kids involved! For those wanting to be a little bit more adventurous keep any eye out tomorrow for another favourite of ours!
We make this curry using quorn pieces but you can easily use chicken instead. If you don't have endamame beans then just use peas instead, they work just as well! You can also adjust the spice to your taste.
Creamy Quorn Curry, serves 4
What you will need:
2 cloves of garlic, chopped
1 red pepper, sliced
1 yellow pepper, sliced
1/2 punnet of mushrooms, sliced
1 bag of quorn
1 cup of endamame beans
2 tbsps of mild curry powder
300ml chicken stock
1/2 tub of cream cheese
First of all slice the peppers and mushrooms and chop the garlic into small pieces or use a garlic crusher. Add these to your pan or wok with some coconut oil and saute on a low heat until soft and the mushrooms have shrunk.
Make up 300ml of chicken stock. Cover the veg with the curry powder and then add the chicken stock and quorn.
Cover with a lid and leave to simmer on a low heat stirring occasionally while you cook the rice.
5 minutes before the rice is ready add the edamame beans and stir, cover with the lid on a low heat until the rice is ready.
Enjoy with some homemade naan
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