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ByWendy Grahamupdated on
This vegan curry recipe is a sponsored post in association with Quorn
You may remember a few weeks ago I got to chat with Ben Fogle about all things flexitarianism.Ben had been filming a short video for Quorn with Duncan Williamson, WWF UK’s Food Policy Manager. Here I got the exciting chance to catch up with Ben for a chat, and I’m really pleased to say the final video is now ready. And as well as sharing the video, I’ve got a delicious vegan lime and coconut curry, made using vegan Quorn pieces to share with you.
Easy Quorn Vegan Curry Recipe
Let’s talk recipes first!
I find Quorn particularly invaluable when I want something quick, easy, and tasty during the week. Particularly after a long day at work.The ability to take something protein-packedfrom the freezer to create a healthy dinner when I’m time-pressed is something that makes my life so much easier!
One of my favouritemidweek meals to cook is this tasty lime and coconut vegan curry. This is made with Quorn Vegan Pieces.As well as being downright delicious, the dish comes together in about 20 minutes and uses just one pot.My kind of midweek meal!
Here’s the recipe!
Quorn Lime and Coconut Vegan Curry
Make this delicious vegan lime and coconut curry, made with Quorn Vegan Pieces. The dish is made in one pan in just 20 minutes, making it perfect for a no-fuss, tasty weeknight dinner.
Handful of fresh coriander – finely choppedand a little more to garnish
1tablespoonolive oil
1teaspoonpowdered turmeric
1/4teaspoonchilli flakes
1teaspooncornflourmixed into one tablespoon water
Salt and pepper to season
Instructions
Heat the olive oil in a large frying pan, and add the onion, cooking on a medium heat until the onions are translucent.
Add the frozen Quorn vegan pieces (there’s no need to defrost them) and diced red chilli to the onions, and cook for 2 to 3 minutes.
Next add the vegetable stock, lime juice, fresh coriander and chilli flakes and bring to a boil, before allowing the ingredients to simmer for 5 minutes.
Add the coconut milk and turmeric to the pan, bring back to the boil, and then allow to simmer for a further 5 minutes.
Next, add the cornflour mixed with water to the pan, stir well, and cook for a further 2-3 minutes on high heat.
Serve with rice and garnish with a sprinkling of freshly chopped coriander.
Servings: 3
Ben Fogle Meets Duncan Willamson From WWF UK
Now on to the video, where Ben and Duncan discussthe impact of our modern, meat-eating diets on the planet and how meat reduction could be healthier for us and for the environment.
I always find it’s food for thought to find that switching to one or two meat-free meals a week could significantly reduce your carbon footprint. Duncan points out that food production is responsible for 69% of water usage. In fact, Quorn’s research has found that one quarter pounder burger requires 2,800 litres of water. That’s 11,200 cups of tea or 45 personal showers! So even more reason to try and go meat-free once or twice a week.
I’m sure you’ll agree it’s a really interesting and thought-provoking watch:
As I alluded to in the first post, I’m a huge fan of Quorn. I found it invaluable in my transition from firstly meat-eater to flexitarian, and then from flexitarian to vegetarian.
Whilst I’ve been vegetarian for 12 years, right now I am trying to incorporate a more vegan diet into my life.I don’t know if I will ever be 100% vegan, but reducing my consumption of dairy where I can is something I am definitely on board with.
Whilst a lot of Quorn products do contain small amounts of egg white or milk ingredients, thankfully Quorn has developed a great vegan range. This includes my beloved Fishless Fingers. The vegan range is expanding all the time, and you don’t have to be vegan to enjoy it!
Enjoy!
PS: you might enjoy my vegan and vegetarian slow cooker recipes too!
Found this post useful? Please consider buying me a virtual coffee to help support the site’s running costs.
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If you want to replace coconut milk in your cooking, try other plant milks like soy or almond milk. You can also use tofu or heavy cream if you're not sensitive to dairy. Coconut milk is a popular plant-based, lactose-free liquid (1).
Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.
If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.
Substitute coconut milk for dairy milk in your favorite oatmeal, chia pudding, pancake, and waffle recipes. Blend it into smoothie to add a creamy texture or make a coconut milk-based smoothie parfait.
Adding tomato puree is probably the most common method of thickening curry sauces. Simply add the tomato puree during the cooking process rather than adding it at the end. This will help to thicken your curry or pasta sauce from the beginning, speeding up the cooking time.
Greek yogurt adds creaminess and body much like coconut milk does in a sauce. It's a little tangier than coconut milk, so use a modest amount. It works well in curries, soups or smoothies that call for coconut milk.
In Southern India, coconut milk is a commonly used component, rather than dairy. Common ingredients within Indian curries include lentils, chicken, and chickpeas, and they often have a thicker consistency than Thai curries. Delicious breads such as naan and roti are common pairings.
Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.
If you want a healthier option, go for a lite coconut milk brand that is low in fat. However, the fat content does affect the milk's texture and flavor, so it's best to opt for full-fat coconut milk when you're making something creamy.
You can use it in place of dahi, but it can make the curry too sour. However, you can add a bit more sugar or spice to balance out the flavors if you want to use Greek yogurt. How is It Added to Curry? Typically, it is added to curry near the end of cooking.
Tempering is a heat-treating technique that cooks use to prevent curdling. In this case, you'll need to gradually whisk the hot broth into the cold milk to bring both to the same temperature. Do this slowly until the milk is warm, then pour the combined liquid back into your cooking pot. Ta-da!
Coconut milk or water both give the dish different tastes and consistency. Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild.
Like other coconut products, it may provide health benefits, although more research is necessary to confirm this. Consuming moderate amounts of coconut milk may help lower cholesterol and promote weight loss. The antioxidants it contains may also help protect the body from health issues.
One of the most popular uses for coconut milk is in soups and stews, where it adds a lovely creaminess and a subtle coconut flavor. The fattiness of coconut milk works particularly well with spices and acid, which is why it's often included in traditional Thai and Indian dishes.
Per our taste test, the best all-around brand in the carton is Vita Coco Coconut Milk Original Organic. The best in full-fat is Thai Kitchen 2 Simple Ingredients Coconut Milk Unsweetened, and the best in light is Thrive Market Organic Coconut Milk Lite.
Coconut milk or water both give the dish different tastes and consistency. Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild.
No, not all curries contain coconut milk. Curries come in a variety of styles and flavors, and the ingredients can vary widely. While coconut milk is a common ingredient in many Southeast Asian curries, other types of curries, such as Indian or Japanese curries, may use different bases like yogurt, tomatoes, or broth.
Shredded coconut can mostly be replaced with coarsely ground or chopped nuts, and desiccated coconut with ground nuts. Both coconut and nuts have a decent amount of natural oil in them, so can mostly be substituted for each other.
The fat content of coconut milk should be roughly that of a dairy-based heavy cream. So, when a recipe calls for heavy cream, you just make a one-to-one substitution with coconut milk – so long as the fat content matches up.
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