Try this fantastic Indian korma, it’s so good you wouldn’t believe it’s low fat! Replace the Quorn with chicken, lamb or veggies, depending on your preference.
Pour half the stock over the onions in a pan, simmer gently for 10-15 minutes or until onions soften, add a little extra water if the stock reduces too much.
Add the garlic, ginger and spices to the pan and cook for 2-3 minutes, stirring well to prevent burning.
Add remaining stock and frozen quorn pieces, stir and simmer very gently for 10 minutes.
Take the korma off the heat, stir in the yoghurt and coriander, season to taste and serve with cooked rice.
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