Quorn Curry with Cauliflower Rice
Author: Hannah (HCP)
INGREDIENTS:**
g Cauliflower, boiled in unsalted water
g Oil, olive
g Quorn Chicken Style Pieces (HCP added*)
g Pepper, capsicum, green, raw (HCP added*)
g Spring onions, bulbs and tops, raw
g Oil, olive
ml Aldi double cream (HCP added*)
g Curry powder
g Ginger, ground
g Tomato puree
Directions:
1: Grate the cauliflower using the largest holes on your grater and place to one side.
2: Gently fry the spring onion in 20ml oil for 2 minutes. Add the ginger, curry powder and tomato puree, cook for a further two minutes.
3.Add the diced green peppers and 80ml of hot water; continue cooking for another 2 minutes.
4.Add the Quorn pieces. When Quorn is done stir in the cream and heat until the cream is hot.
5: Fry the cauliflower rice in 15ml oil for around 2 minutes.
6: Serve together.
Nutrition Information (for entire recipe):
Carbohydrate:
5.05
Calories: 472
Fat:
46.68
Protein:
6.18
Ratio:
4.16:1
Tags:
Main Meal
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
