Quorn Vegetarian Rogan Josh

Name: Quorn Vegetarian Rogan Josh
Cook time: 36 min
Total time: 36 min
Yield: 4
Ingredients: 300g Quorn Vegetarian Chicken Pieces; 2 Tbsp Ghee; 2 Tbsp Vegetable Oil; 5 cloves garlic, minced; 1 tbsp ginger, grated; 1 large onion, diced; 1/2 cup tomato passata or tomato puree; 1 cup vegetable stock; 2 tbsp yoghurt; 1/4 cup water ( if needed ); 1 Bayleaf; 1 cm Cinnamon stick; 6 Cloves; 10 peppercorns; 5 green cardamom; 2 Tsp ground cumin; 2 Tsp ground coriander; 1-2 Tsp Kashmiri Red Chilli Powder; 3/4 Tsp Turmeric Powder; 2 Tbsp Paprika; 1/2 Tsp Ground Fennel; 1/2 Tsp Garam Masala; Salt to taste; 3 Tbsp coriander leaves; 3 Tbsp Toasted Coconut flakes; 1 Tsp Sliced Red Chilli; 1/4 Tsp Ground Fennel; 1/4 Tsp Garam Masala

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A large pot of quorn vegetarian rogan josh with some rice

This aromatic and highly spiced curry made with Quorn Pieces, is perfect for curry lovers! Great for a weeknight meal or friday night fakeaway.

Vegetarian and Vegan Curry Recipes Vegan & Vegetarian Fillets & Pieces Recipes Indian Food Recipes

Serves 4

36 mins

Easy

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g Quorn Vegetarian Chicken Pieces
2 Tbsp Ghee
2 Tbsp Vegetable Oil
5 cloves garlic, minced
1 tbsp ginger, grated
1 large onion, diced
1/2 cup tomato passata or tomato puree
1 cup vegetable stock
2 tbsp yoghurt
1/4 cup water ( if needed )

Whole Spices

1 Bayleaf
1 cm Cinnamon stick
6 Cloves
10 peppercorns
5 green cardamom

Ground Spices

2 Tsp ground cumin
2 Tsp ground coriander
1-2 Tsp Kashmiri Red Chilli Powder
3/4 Tsp Turmeric Powder
2 Tbsp Paprika
1/2 Tsp Ground Fennel
1/2 Tsp Garam Masala
Salt to taste

Garnishes

3 Tbsp coriander leaves
3 Tbsp Toasted Coconut flakes
1 Tsp Sliced Red Chilli
1/4 Tsp Ground Fennel
1/4 Tsp Garam Masala

Method

Heat ghee and oil in a pan. Add the whole spices and sauté for 2 minutes until fragrant.
Add onion, ginger and garlic. Reduce the heat to medium flame and saute for 7-8 minutes until the onions are softened.
Add the Passata sauce, 1/4 cup water, ground spices - cumin, coriander, fennel, kashmiri chilli powder, paprika and salt. Stir to combine. Cook in medium flame for 2 minutes.
Add the quorn pieces and vegetable stock . Cover and cook for 12 minutes.
Stir in 2 tablespoon of yogurt to the gravy, until well blended. If the yogurt is thick, mix the yogurt with a little water to dilute it. Cover and cook for 2 minutes.
Sprinkle garam masala and ground fennel. Taste for seasoning and add more as needed.
Turn off the flame and transfer to a serving dish.
Garnish with toasted coconut flakes, coriander leaves and sliced red chilli.
Serve with Yellow rice, Naan bread and Cucumber Salad.

Recipe by Sandhya Hariharan