Today, I’m super excited to announce a collaboration with Quorn, who have asked me to create a series of tasty recipes on my blog using their products! Being a Pescetarian myself (that’s fish, but no meat) I’ve previously cooked with their meat free mince in my recipes (most recently HERE), as I’ve always liked it as a high-protein, low-saturated-fat source of nutrition – something I personally consider a key pillar of any healthy diet. Their products make up a regular component of my weekly shop, so I was only too happy to work with them on this project! Quorn are sponsoring me to produce these dishes with their products, and I’ve decided to accept the challenge, starting with this healthy ‘Quorn Chicken Korma’ which is super quick and easy to prepare, and which tastes utterly delicious (if I do say so myself)! Click continue reading to get the ‘why’ & ‘how-to’…
I am often asked whether, as a pescetarian, I’m able to get enough protein in my diet. I don’t mind meat, and you may even have seen the odd meat recipe on my blog. But with any ingredient, I always source out quality products. Yes I can get my protein from pulses and seafood, but you just can’t make a good Bolognaise with haddock! Years ago when I was growing up in Sweden, my Mum discovered the Quorn brand and it’s been a consistent feature of my diet ever since – though I cook my own meals these days! Quorn is, demonstrably, a healthy source of high quality protein* whilst being very low in saturated fat, which I think is ideal if you’re pursuing a healthy lifestyle.
Below you’ll find my ‘Quorn Chicken Korma’ recipe! Whether you’re a veggie or not, it’s well worth giving it a go as it’s so full in flavour, yet healthy at the same time! I’ve also replaced the white rice component with white quinoa so that the carb component is a little more complex!
INGREDIENTS (serves 2)
1. 300g Quorn ‘Chicken Pieces’.
2. One yellow onion
3. 1/2 Red chilli (deseeded)
4. 2 Garlic cloves
5. One thumb of fresh ginger
6. 2 small stalks of Lemon Grass
7. 300ml of light Coconut milk
8. 10 baby tomatoes
9. 1 tbsp organic tomato paste
10. Fresh coriander leaves,
11. One lime – juiced
12. One green pepper
13. 100g of baby peas
14. A pinch of pink salt and black pepper to season according to taste
15. Two tablespoons of curry powder
16. 150g white quinoa (dry weight)
1. Start by finely chopping the onion, and then subsequently frying it (olive oil) on medium heat in a large saucepan until soft.
2. Add finely chopped chilli, garlic, ginger and lemon grass and fry for another few minutes.
3. Add one tbsp of tomato paste and some chopped tomatoes, the curry powder and finally the Quorn Chicken Pieces.
4 Finally add the coconut milk and let it all simmer for circa 7-10 minutes.
5. Before serving add your vegetables of choice – peppers and baby peas for me.
6. Serve in a deep bowl with some boiled quinoa, fresh coriander and lime.
7. Bon ap!