Sunday, April 7, 2013

Vegan Korma w/ a little Quorn

So, I am totally craving Indian food again, and when I was in Chicago last weekend, my girls and I went to this place that served various curries with your choice of basmati, brown rice, or quinoa. The food was so good for that tiny lil' place. Since I'm back on the treadmill again, I need to eat full-fueled meals (630am 5K runs aren't my favourite things to do) so I decided to make a vegan version of the dish that will fill me up, but not weigh me down. I chose to use Quorn chik'n tenders as my protein source. I served it over a mix of quinoa and basmati and a side salad.

Vegan Korma 
3/4 bag of Quorn Chik'n Tenders
3 large carrots sliced
1 bag of cut broccoli and cauliflower
1/4 tsp curry powder
1/4 tsp chili powder
1/4 tsp tumeric
1 tbsp fenugreek seeds
1 tbsp butter substitute
1 tbsp EVOO
1/2 cup cashews
2 tbsp unsweetened coconut
1 jar of vegan Korma sauce
1 cup light coconut milk
1 cup water

In a large pan, over medium-high heat, warm the butter substitute and EVOO. Once heated, add the dry spices and combine well. Next step is to add all the vegetables and the Quorn. Cook well for approximately 5 minutes. Turn heat to medium-low. In a blender add the rest of the ingredients, BUT only 1.2 a cup of water and blend into a thick sauce. Pour the sauce over the ingredients in the pot and then add the remaining water. Stir well and let cook for about an hour. Once the sauce has thickened and the vegetables and protein are cooked thoroughly, turn off the heat. Pour curry over your rice, and then sprinkle some chopped cashews and golden raisins.