Brazilian Coconut Curry with Quorn Meatless Pieces

This exotic Brazilian chicken coconut curry recipe is made with creamy coconut milk for the perfect meat-free meal.

Serves 4

20 mins

Easy

333 cals
(Per serving)

22g of fat
(Per serving)

Ingredients

  • 1 12oz bag Quorn Meatless Pieces
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 2 cloves of garlic, diced
  • 1 tsp ground cumin
  • 1 tsp cayenne Pepper
  • 1 tsp ground turmeric
  • 1 tsp ground cilantro
  • 1-2 small jalapeno peppers, deseeded and finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 1/2 cup Coconut milk
  • 1/2 cup vegetable stock
  • 6-8 cherry tomatoes, halved
  • Bunch of fresh cilantro leaves, finely chopped
  • Zest and juice of 1 lime
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large saucepan and fry the onions for 4-5 minutes until soft. Add the garlic, jalapeno peppers and all of the ground and fresh spices and fry for 2 more minutes. Stir in the Quorn Meatless Pieces.
  2. Add the coconut milk and vegetable stock, bring to a boil and simmer gently for 10 minutes.
  3. Stir in the cherry tomatoes, fresh cilantro leaves, the lime zest and lime juice a few minutes before the end of the cooking time. Season to taste.

Enjoy with fried plantain and boiled white rice.