Malay Style Rempah with Quorn
1 tablespoon oil
1 onion, chopped (about 160g)
6 cloves garlic, crushed
6 or more birds eye chillis, sliced (to taste)
1 large piece of ginger, pared & grated
1 large sweet potato (about 300g)
1 small green pepper, chopped (about 120g)
1 small yellow pepper, chopped (about 120g)
1 small red pepper, chopped (about 120g)
2 stalks lemon grass
2 tablespoons tamarind pulp
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 can/520ml young coconut juice
2 portion Quorn chicken style pieces
handful coriander leaves
Smash the base of each lemon grass stalk with a hammer and tie the stalk in a knot to keep it from falling apart.
Heat the oil in a saucepan and fry the onion, garlic, ginger and chillis for a few minutes.
Add the lemon grass, sweet potato, pepper and mix well.
Add the tamarind, cumin, coriander, turmeric, Quorn pieces and coconut juice. Stir to combine, then cover and simmer until the vegetables are tender, about 30 minutes. Stir in the coriander leaves and serve.
Make 2 servings
Nutrition Data per serving
Calories (kcal) 484.1
Carbohydrate (g) 76.7
Protein (g) 18.9
Fat (g) 12.5
Fibre (g) 12.2
I was inspired to make this by a can of Tiger Tiger young coconut juice I bought in China Town. It was a truly delicious curry!
Coconut juice is the liquid inside the coconut, not the thicker, white cream extracted from the pulp. It is milky, clear and sweet!
1 onion, chopped (about 160g)
6 cloves garlic, crushed
6 or more birds eye chillis, sliced (to taste)
1 large piece of ginger, pared & grated
1 large sweet potato (about 300g)
1 small green pepper, chopped (about 120g)
1 small yellow pepper, chopped (about 120g)
1 small red pepper, chopped (about 120g)
2 stalks lemon grass
2 tablespoons tamarind pulp
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 can/520ml young coconut juice
2 portion Quorn chicken style pieces
handful coriander leaves
Smash the base of each lemon grass stalk with a hammer and tie the stalk in a knot to keep it from falling apart.
Heat the oil in a saucepan and fry the onion, garlic, ginger and chillis for a few minutes.
Add the lemon grass, sweet potato, pepper and mix well.
Add the tamarind, cumin, coriander, turmeric, Quorn pieces and coconut juice. Stir to combine, then cover and simmer until the vegetables are tender, about 30 minutes. Stir in the coriander leaves and serve.
Make 2 servings
Nutrition Data per serving
Calories (kcal) 484.1
Carbohydrate (g) 76.7
Protein (g) 18.9
Fat (g) 12.5
Fibre (g) 12.2
I was inspired to make this by a can of Tiger Tiger young coconut juice I bought in China Town. It was a truly delicious curry!
Coconut juice is the liquid inside the coconut, not the thicker, white cream extracted from the pulp. It is milky, clear and sweet!
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