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Quorn "Chicken" and Potato Curry
Evening All! Is anyone besides me excited because tomorrow is Friday? Wow, it seems like this week has dragged on and on.
I didn't post dinner last night because I ran out of time, so here it is today... better late than never, right? Quorn "Chicken" & Potato Curry 1 onion, chopped 2-3 cloves garlic, minced 1 tsp. black mustard seed 1 tsp. cumin seed 1 tsp. ground coriander 1 (or more) tsp. red chili 1 (or more) tsp. green chili masala (a mixture of green chili and ginger mashed together) 2 tomatoes, diced 1 small can tomato sauce 8 oz. vegetable broth garlic salt to taste (I used this in place of regular salt) 2 Quorn "chicken breasts" 2 potatoes, sliced 1 tsp. garam masala *I would normally add turmeric to this recipe but I am currently out so I made this recipe without and it turned out fine. In a pan start out by thawing 2 Quorn "chicken breasts" (I use a dry pan with no oil added). Once cooked and slightly browned, remove from the pan and cut into bite size cubes. Set aside. In a bowl, submerge the potatoes in water and then microwave until slightly tender. Remove, cool and then cut into slices. Set aside. Next, heat a small amount of olive oil in a large pot or skillet. Once the oil is hot, add the cumin seed, black mustard seed and onion. Cook until the onions are translucent. Next, add the garlic and saute for a few minutes more. Next, season the onions with the ground coriander mixture, red chili and salt (can be regular or garlic salt). Stir and then add the diced tomatoes. Continue to stir the onion/tomato mixture until it forms a paste-like consistency. Then add the Quorn and potatoes to the pot and stir. Add the tomato sauce and vegetable broth to the pot. Turn the heat up slightly until it starts to bubble and then reduce the heat to low and let it continue to simmer for another 25 to 30 minutes. Remove from the heat and then add the garam masala, stir. Do not add the garam masala until the very end.  Waiting patiently to be added to the pot at the end...  I served it over brown rice with a cucumber & tomato salad on the side. Over the cucumbers, I added some red chili, fresh lime juice and a dash of salt and then mixed it all together.  This turned out so good! You can adjust the seasoning measurements to fit your spice comfort level... I usually add a little more chili than what is listed above in the recipe. I like my curry to have a little kick! Today's Breakfast... This morning, I went back to my breakfast favorite, an English muffin. I topped it with the best peanut butter (ever), jam and banana slices. Remember the other day when I said that I would get back to you with the name of the delicious fruit spread I used on my English muffin? Well, I snapped a photo of the jar while waiting for the toaster to pop up. It's called Crofter's Superfruit Spread. This one is made with black currants, pomegranates, morello cherries and red grapes. I love this stuff!   For lunch, I ate leftover curry with rice. The flavors had time to meld together more and so it tasted even better today than last night. I ate an apple for dessert... and then a little while later I made a trip to the coffee cart for a tall hot chocolate with nonfat milk. I'm not sure what to cook for dinner yet. I still have to exercise, so I'll use that time to come up with something. Have a good night!  related searches : Quorn
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