Quorn rendang curry
by
Deena shares her best-ever recipe for the classic Malaysian dish in her Quorn rendang curry recipe. Richly spiced with lemongrass, ginger and galangal, this coconut-based curry creates a rich, thick sauce that clings to the protein-packed Quorn pieces. Vegan Quorn is now widely available in the UK, but make sure to double check the label if cooking up a vegan storm.
Ingredients
Rendang curry
- 1 medium onion , finely chopped
- 4 garlic cloves , finely chopped
- 1 tsp galangal paste
- 1 tsp ginger paste
- 4 1/2 dried red chillies
- 1/2 tsp ground turmeric
- 2 tsp lemongrass paste
- 2 tbsp of oil
- 300g of Quorn chicken pieces , frozen
- 1 cinnamon stick
- 2 makrut lime leaves
- 5 cardamom pods
- 1 lime , zested
- 400ml of coconut milk
- 2 tbsp of tamarind paste
- 4 tbsp of desiccated coconut
- coriander , chopped
- spring onions , chopped
- salt
Carrot salad
- 4 carrots , julienned
- 1 red onion
- 1 tbsp of black sesame seeds , heaped
- 1 lime , juiced
- 1/4 tsp turmeric
- 1 tbsp of sesame oil
- salt , to taste
Method
1
Start by making the curry paste. Blitz the onion, garlic, galangal, ginger, lemongrass, chillies and turmeric to a smooth paste
2
Heat the oil in a deep pan and fry the paste until the colour darkens slightly and the paste is aromatic
3
Stir in the Quorn and fry the chunks in the paste for a couple of minutes further
4
Now add the cinnamon, kaffir lime leaves, cardamom pods and lime zest, then add the coconut milk and tamarind and season to taste
5
Cook the curry for about an hour on a low flame until the curry base clings to the Quorn
6
Meanwhile, toast the desiccated coconut on a dry, non-stick pan until it catches a golden colour then allow it to cool before grinding it to a powder. This powder will deepen the colour of the curry and also add sweetness. Add the powder after the curry has simmered for about half an hour
7
For the carrot salad, heat the oil in a pan and then add the onion and black sesame seeds and allow the onion to soften for a minute before stirring in the carrots
8
Sprinkle in the salt and turmeric and then once you have stirred the carrots, squeeze in the lime juice
9
Serve the rendang curry on a bed of white rice with the carrot salad on the side
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Quorn rendang curry
