1 Packet of Quorn chicken style fillets
80g natural yoghurt
35 green cardamom pods or
3 tsp ground cardamom
4 tbsp olive or vegatable oil
1 tsp ground black pepper
1/2 tsp ground turmeric
1/2 tsp chilli powder
1 tsp ground coriander
100g tinned chopped tomatoes
salt to taste
250 ml vegetable stock

Cardamom Curry - Serves 2-4


This is one of my all time favourite curries, rich and full of the flavour of cardamom. This is not the most accessible flavour but if you like cardamom then you’ll love this one.

Cut the Quorn fillets into cubes. Whisk the yoghurt until smooth. If using cardamom pods, remove the outer husk and grind the seeds in a coffee grinder. Mix the powder with a little water to make a paste.

Heat the oil in a medium heavy based saucepan over a medium - low heat, add the pepper and cardamom paste and fry for 2-3 minutes. Add the chilli, turmeric and coriander powder along with the Quorn and cook for 10 minutes. Stir occasionally and add a little water if necessary.

Turn the heat down to the lowest setting and add the tomatoes. Cook for a minute or so then add the yoghurt and salt. Cook for a further 5 minutes. Add half the vegetable stock, cover and simmer for 5 minutes. The gravy should be fairly thin so add more stock if necessary and simmer for a further 5 minutes.

This dish also works well with other styles of Quorn like beef pieces or cubed burgers. I like to use Quorn peppered steaks but if you do use these then you may need to reduce the amount of actual pepper in the dish.

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