Dinner/ Meat Replacement/ Vegetarian

Quorn Chicken Meatballs in Curry Sauce

For the past 2 years, me and DaniΓ«l have been trying to reduce our meat intake as much as possible, for a lot of reasons. I am not a meat lover, we wanted to help the planet a bit, we love all animals and so on. While I love to cook my meals from scratch and experiment with vegetables and spices, sometimes I just need a quick fix. A dinner that is ready in 30 minutes tops, a recipe that never fails me and a bit of a budget savior. So here it is, our new successful experiment with meat replacements: Quorn Chicken Meatballs – crispy on the outside, soft on the inside, perfectly complimented by a rich coconut curry sauce, served on rice or with Naan bread.

Quorn Chicken Meatballs in Curry Sauce

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Dinner
By Adriana Serves: 4
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes

A dinner that is ready in 30 minutes, a recipe that never fails and a budget savior.

Ingredients

  • 1 pack of Quorn's Vegetarian Chicken Pieces
  • 100 gr of red lentils dry
  • 30 gr + 2 extra tbsp cup breadcrumbs
  • salt & pepper to taste
  • olive oil for frying
  • 2 tbsp red curry paste
  • 250 ml light coconut milk
  • 200 ml vegetable broth
  • salt & pepper to taste

Instructions

1

Boil the lentils according to the instructions on the pack, mine took 5 minutes to boil without pre-soaking and let them cool off. Drain the water and using a spoon, gently press in a sieve to release the extra liquid. If you use canned lentils, give them a rinse and make sure that you drain the liquid really well.

2

Crumble the chicken bits with a potato masher, you can even use a fork or your hands, just press or squeeze gently until finely crumbled.

3

Add everything to a bowl (without the oil), mash a bit more with your hands and start shaping* and frying. If you notice that the mixture is too moist, you can add a bit more breadcrumbs, 1 tbsp at a time.

4

To make the sauce, mix the curry paste with the coconut milk in the same pan that you used to fry the meatball and let it bubble for 3-4 minutes until the consistency reaches the desired thickness.

5

Serve with yogurt, garnish with some parsley and chili flakes for extra heat.

Nutrition

  • 282 Calories
  • 32.9gg Carbohydrates
  • 9.9gg Fat
  • 24.1gg Protein

Notes

* keep the meatballs small so they cook through easily.

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