Quorn rendang curry

4
2 hours

Ingredients

Rendang curry

  • 300g of Quorn chicken pieces, frozen
  • 400ml of coconut milk
  • 1 tsp ginger paste
  • 2 tsp lemongrass paste
  • 1 tsp galangal paste
  • 4 1/2 dried red chillies
  • 1/2 tsp ground turmeric
  • 1 medium onion, finely chopped
  • 2 kaffir lime leaves
  • 5 cardamom pods
  • 1 cinnamon stick
  • 4 garlic cloves, finely chopped
  • 1 lime, zested
  • 2 tbsp of tamarind paste
  • 4 tbsp of desiccated coconut
  • coriander, chopped
  • spring onions, chopped
  • 2 tbsp of oil
  • 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, 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 salt to your taste
5
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
6
Cook the curry for about an hour on a low flame until the curry base clings to the Quorn
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