- 350g chicken style Quorn pieces
- 2 onions, thinly sliced
- 450ml vegetable stock, made with 1/2 stock cube
- 2 garlic cloves, crushed
- 1 tbsp finely grated root ginger
- 2 tsp turmeric
- 3 cardamom pods – crush and use small black seeds
- 3cm piece cinnamon stick
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp mild chilli powder
- 300ml low fat yogurt – use low fat yogurt rather than fat free as this may split the sauce.
- 2 tbsp freshly chopped coriander, plus extra leaves to garnish
- salt and freshly ground black pepper
- 250g basmati rice
- Pour half of the stock over the onions in a pan, simmer gently for
10-15 minutes or until the onions have softened, add a little extra
water if the stock reduces to much. - Add the garlic, ginger and spices to the pan and cook for 2-3 minutes, stirring well to prevent burning.
- Add the remaining stock and Quorn pieces, stir and simmer very gently for 10 minutes.
- Meanwhile cook the rice according to back of pack instructions.
- Take the Korma off the heat, stir in the yogurt and the freshly
chopped coriander, season with salt and freshly ground black pepper to
taste. - Serve over the basmati rice and garnish with coriander leaves.
Serves 4 – taken from Quorn.co.uk
Crafts and Life 
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