Wednesday, 6 February 2013

Quorn Slow Cooker Beef Madras

Hello all

It has been a while, I do apologise - we are caught up in preparing to emigrate and all the chaos that goes with it. I have not forgotten my pledge to continue blogging quorn versions of classic meals though and this one, I am proud to say, is entirely my own creation!

I wanted to make a slow cooker curry, having not done so before, and I had made a beef one with some cheap and cheerful stewing steak a couple of weeks before with moderate success. I knew, however, that a) it was nowhere near hot enough for my husband and b) it would need to be tweaked as no actual 'browning' would need to go on.

I am pleased to say that having balanced the spices (the slow cooker tends to cook the heat out of chilli so I had to allow for this) and changed the method somewhat, this version actually made a very nice, hot curry - I used steak strips for my beef but you could happily turn this into a 'chicken' version using the pieces or even fillets cut into chunks. I have noticed quorn have started selling lamb strips too - so maybe give that a go!

Anyway, this is what it looked like served up over some basmati rice:

You can see that the sauce is pretty thick - which is exactly how we like our curry, but you could aim for a thinner curry by adding extra water at the relevant point.

So, this is my recipe for a beef madras, Quorn style....

Makes 5/6 portions

2 medium onions
4 garlic cloves
square inch of fresh ginger, peeled
3 fresh chillies (whole)
4tsp ground cumin
4tsp ground coriander
2tsp ground turmeric
1tsp hot chilli powder
2tsp garam masala
2 cans of chopped tomatoes

fresh plain yoghurt and fresh coriander to taste


1) In a blender blitz the onions, garlic, ginger and chillies into a paste, you want it finely chopped and you leave the seeds in the chilli for a madras level strength (tweak accordingly if you do not want so much heat).

2) Heat a frying pan until very hot and then add the paste and cook it for a few minutes until the paste smells very fragrant and is sizzling.

3) Add the cumin, ground coriander and turmeric and stir into the paste for a minute or so until you have a dryish mixture which smells amazing.

4) Tip your bag of quorn pieces/steak strips into the slow cooker and add the onion mixture, tomatoes and half a can of water (or a full can if you want a thinner sauce),the chilli powder and then mix well. Switch on to low and leave for 8 hours or put on high for 4/5 hours.

5) Stir at intervals whenever you get the chance throughout the day.

6) 30 minutes before you are ready to serve, add the garam masala and a dolllop of fresh yoghurt, stir, taste and get it to the heat/taste you want.

7) Just as you serve stir through a handful of chopped coriander.

And there you have it!