Ingredients with Measurements:
- 1 package Quorn pieces (300g)
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, sliced
- 1 can diced tomatoes (400g)
- 1 can coconut milk (400ml)
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the diced sweet potatoes and sliced red bell pepper and stir to combine.
5. Add the curry powder, turmeric, cumin, coriander, and paprika and stir to coat the vegetables.
6. Pour in the can of diced tomatoes and coconut milk and stir to combine.
7. Add the Quorn pieces and stir gently to incorporate.
8. Season with salt and pepper to taste.
9. Bring the curry to a boil, then reduce the heat to low and simmer for 20-25 minutes until the sweet potatoes are tender and the Quorn is heated through.
10. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 30g
Protein: 15g
Fiber: 7g
Sugar: 10g
Sodium: 600mg
Substitutions for ingredients:
- Quorn pieces can be substituted with tofu, chickpeas, or chicken
- Sweet potatoes can be substituted with butternut squash or pumpkin
- Red bell pepper can be substituted with green bell pepper or jalapeño pepper
- Coconut milk can be substituted with heavy cream or plain yogurt
Variations:
- Add spinach or kale for extra greens
- Use different spices such as garam masala, cinnamon, or cardamom for a different flavor profile
- Add a splash of lime juice or vinegar for acidity
- Use vegetable broth instead of coconut milk for a lighter version
Tips and tricks:
- Cut the sweet potatoes into small, bite-sized pieces for faster cooking
- Use a non-stick pot or add more oil to prevent sticking
- Adjust the spice level to your liking by adding more or less curry powder and paprika
- Serve with rice or naan bread for a complete meal
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a microwave-safe dish or on the stovetop over low heat until heated through
Presentation ideas:
- Serve in a bowl with a scoop of rice in the center and the curry around it
- Garnish with fresh cilantro or chopped peanuts for added texture
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt sauce)
- Mango chutney
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or tofu
- Lentil soup
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or vegetable broth to thin it out
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid
- If the sweet potatoes are not cooked through, cover the pot and let it simmer for a few more minutes until tender
Food safety advice:
- Make sure to cook the sweet potatoes and Quorn pieces thoroughly before serving
- Store leftovers in the refrigerator within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming
Food history:
- Curry is a dish that originated in India and has since spread to many other parts of the world, including the UK where Quorn is a popular meat substitute.
Flavor profiles:
- This curry has a sweet and savory flavor from the sweet potatoes and Quorn pieces, with a spicy kick from the curry powder and paprika.
Serving suggestions:
- Serve hot with rice or naan bread for a complete meal.
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