400ml vegetable stock
1 inch / 2.5cm cinamon stick
5 green cardamom pods bruised
5 cloves
2 bay leaves
3 tbsp olive or vegatable oil
1 onion finely chopped
2 tsp garlic paste
1 tsp ground ginger
1 tsp ground fennel
1/2 tsp ground turmeric
1/2 - 1 tsp chilli powder
150ml crème fraîche
1 tbsp pistachio nuts crushed
a few leaves of mint
1 bag of Quorn Swedish style meatballs

Quorn Meatballs in Cashew Nut Sauce - Serves 4


This is a great use for Quorn Swedish Meatballs and is a tasty, mild and creamy curry.

Soak cashew nuts in boiling water for 20 minutes then puree. You could add some melted butter the puree to make an even richer curry.

Put 300 ml of vegetable stock into a pan with the bay leaves, cardamom pods, cloves, cinnamon stick and mint. Add the Quorn meatballs and simmer for 15 minutes with the lid on.

Strain the stock and set aside the meatballs.

In the same pan add the oil heat over a medium heat. Add the onion and garlic then cook until light brown. Add the ground ginger, ground fennel, turmeric and chilli powder. Fry for 2-3 minutes being careful not to let the spices catch then add the strained stock and meatballs. Bring to the boil then reduce the heat and simmer for 10 minutes. Add extra stock if required.

Add the pureed cashew nuts and the cream or crème fraîche. Cook for another 5 minutes then remove from heat and garnish with crushed pistachio nutes. This goes well with rice or Indian bread

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