Recipe: Quorn mince and green lentil curry.

It was my turn to cook dinner last week and I decided to be adventurous and try something new.  I have eaten quorn on numerous occasions when I lived away from home as a student but my family hadn’t so I thought there’s no time like the present to serve it to them. I knew my brother would pull a face being the meat-lover that he is and not the most willing to try vegetarian options, but I hoped to change his mind about this sustainable protein source!

I found a recipe for “Quorn Meat Free Mince & Vegetable Curry” on the quorn website and thought it sounded delicious, I just adapted it slightly in terms of veggies used. I liked the fact this recipe had an abundance of herbs and spices to add flavour, because I know quorn can be quite bland and not have much of a taste. This was also a positive when trying to convince a stubborn meat eater that quorn tastes good.

Ingredients (serves 4):

300g Quorn mince

1 tspn olive oil

2 garlic cloves

1 tin chopped tomatoe

1 tspn tomato puree

1 red onion

1 red pepper

1 can green lentils drained

Curry Spices:

1 tspn chilli powder

1 tspn ground ginger

½ tspn ground coriander

½ tspn ground cumin

½ tspn ground turmeric

Combine the spices together and set aside in a bowl. Fry the veg and garlic in oil and then add the spice mix. Add tinned tomatoes and tomato puree. Add the quorn mince and green lentils. I served with brown rice.

Unfortunately I did not win my brother over completely with the quorn in that he still prefers beef due to the flavour. I mean I prefer the flavour of beef mince but I think of the health and environmental benefits when consuming quorn!