Recipe: Quorn pasanda curry
Pasanda originates from North Indian and Pakistan, a lovely creamy mild curry with a deliciously nutty sauce with a blend of cream, peanuts, almonds and cardamom with authentic spices. The mild, creamy flavour of a modern pasanda is one of my favourite styles of curry. Originally the pasanda was served with lamb, of course being vegetarian this is one of those meat dishes that I have adapted so I can enjoy my favourite curry without the meat.
This is not an exact recipe as I tend to use whatever vegetables are in the fridge but here’s a basic outline.
You will need:
- Vegetables to taste (mushrooms, sweetcorn, broccoli, onion, cabbage, suede, beans, sweet potato)
- Pasanda sauce
- Quorn chicken pieces
- Rice
- Naan bread
Method:
- Chop 1 onion and fry off in a deep saucepan
- Chop up your vegetables and add to the frying onions, keep in mind that the more dense vegetables such as suede and sweet potato will take longer to cook so should be added first
- Once the vegetables looked mostly cooked add the Quorn pieces and mix together
- Once cooked and well mixed add the pasanda sauce into the vegetable and quorn combination and cook off for a few minutes, stirring to make sure all the ingredients are nicely coated with the sauce
- You can serve the pasanda with rice, which you can either cook yourself from scratch or if you’re feeling particularly lazy you can use some microwave rice to save time.
I hope you give quorn curry a go, it’s an easy way to enjoy some Indian flavours as well as getting lots of healthy vegetables in your diet. With the quorn replacing the meat it’s great to ensure you get some healthy protein along with the vegetables. You can serve with the rice and naan, or with a simple salad if you’re counting your carbs. Enjoy!
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