Sunday dinner round my sister’s, it was Bring a Curry Dish night, and despite one dedicated steakavarian, one vegetarian, one diabetic, one person on a diet, and a small boy, we still feasted like kings on home-made naans, dry curried chicken/Quorn pieces, spicy potatoes, vegetable curry, Quorn mince koftas*, cauliflower pasanda and various other bits that I’ve forgotten but-my-sister-will-remind-me-about-as-she-slaved-over-the-oven-for-3-hours-in-a-tiny-kitchen-that-a-hobbit-would-have-rejected-as-taking-the-piss.
My contribution was a vegetable curry and the koftas. Recipes below the cut.
*the steakavarian quite liked them. There is no higher compliment….
Spicy Quorn Mince & Pea Koftas
Original from the ever-lovely Deena Kakaya – http://www.greatbritishchefs.com/recipes/pea-and-quorn-kofta-recipe
- Quorn mince, defrosted (if from frozen)
- Frozen or fresh peas
- Half a white onion, chopped finely
- Coriander, paprika, garam masala, chilli powder, cumin, salt
- Tomato puree
- Breadcrumbs (I defrosted a wholemeal bap and crumbled this)
- 1 egg, beaten
- Vegetable oil
Boil the peas in salted boiling water for a few minutes, then drain.
Add the cumin powder to a dry, hot work, heat till fragrant. Add the vegetable oil and then the onion. Saute until golden and add the mince.
Add coriander, chilli, paprika and garam masala. Mix, then add puree and mix well. Simmer gently for a few minutes.
Take off the heat and add the peas, breadcrumbs and beaten egg plus a little salt.
Allow to cool, and form into small balls. Put in the fridge for an hour to firm.
Fry according to preference (deep fry, pan fry etc). Due to the dieter these were sprayed with 0 calorie oil spray and placed in a tray in the oven and baked for 20-odd minutes.
Note: leftovers made quite a cool brekkie the next day, wrapped in a wholemeal wrap with red onion chutney and tomato/lettuce.
Pea and New Potato Curry
- One white onion, chopped finely
- One red chilli, deseeded and chopped finely
- Ginger, cumin, curry powder, turmeric
- New potatoes, chopped into small chunks
- Teaspoon lime juice
- 500ml pot natural yogurt of some type or other.
- Hot vegetable stock
- Peas (frozen or fresh). If frozen, defrost by leaving in a bowl at room temperature for 20 minutes or so.
Heat some vegetable oil or 0% spray in a wok, and saute the onions for 10 minutes.
Add the chilli and spices, cook for a few minutes.
Add the potatoes and lime juice, then the stock.
Simmer for 40 minutes. Add the peas and yogurt and heat through. Serve hot.