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Vegetarian Korma

Thanks to Joe Wicks

Ingredients
50g raw cashew nuts
1 garlic clove, grated
1 1/2 teaspoon coconut oil
1 small onion, finely chopped
100g quorn fillet, chopped to bite size pieces
20g grated fresh ginger
1/2 teaspoon chilli powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon curry powder
25g greek yoghurt
2 poppadums
1 teaspoon chopped fresh coriander

Method
Add the cashew nuts to a bowl, cover with boiling water and leave to soak for 10 minutes .
Add the coconut oil to a frying pan on medium heat then add the onions, cook for a few minutes until softened . Add the quorn and fry until browned a little.
Add the ginger and spices and half a cup of water. Stir to combine, reduce the heat a little.
In a food processor blitz the soaked nuts and water together and pour into the frying pan. Bring up to a simmer and cook for another five minutes.
Serve with the yoghurt on top and sprinkle over the chopped coriander. Add the cooked poppadums.

This is delicious, quick to prepare and great to cook in batches and freeze.

 

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