Recipe: Massaman Quorn + Vegetable Curry

Hello guys, sorry I havent updated in a while, but i've had a few things on my mind. I won't go into it, but i've had a rather traumatic week, and my life's suddenly been flipped upside down again. Ah well, i'm a tough girl, i've just got to soldier on with it all, like i've done with all my problems in the past.



Anyway, this is a nice thai style curry I made about a week ago, with my first harvest of french beans! Very proud of what i have grown this year, the courgettes are doing very well (like normal!) and the french beans, despite being my first attempt at growing them, have blossomed! Mum really liked this recipe- it's a bit of a mish mash of ingredients but together the flavours and textures work really well. I have used Sainsburys massaman paste, but you are welcome to try any other brand.



Massaman Quorn and Vegetable curry (serves 3-4)



2 tbsp olive oil

1 red onion, diced

2 cloves garlic, crushed or finely chopped

Large Handful fresh coriander, roughly chopped (plus extra for garnish)

140g pack of Quorn Roast Style sliced chicken fillets

100g Sainsbury’s Taste the Difference Massaman Curry Paste

75g split peas

1 tin coconut milk

400ml vegetable stock

2 peppers, diced

150g French beans, chopped

100g chopped true spinach, or baby spinach

1 tsp sugar

100ml semi skim milk

Salt and pepper to taste



1. Fry the red onions, garlic, and coriander in the olive oil for 5 minutes, covered, until softened. Add the Quorn pieces and curry paste, and cook for a couple more minutes.

2. Add the split peas, coconut milk, vegetable stock and cook on a medium/high heat, covered, for 15 minutes, stirring occasionally.

3. Add the peppers and French beans and cook covered for a further 10 minutes, stirring occasionally. Add the spinach, milk and sugar and cook for 5 minutes, stirring often. Season to taste, garnish with fresh coriander and serve!