Quorn and Vegetables Yogurt Curried Pasta Twists.

Ingredients :

2 cups Pasta Twists – cooked al-dente and water drained ( keep some pasta water for the curry).

For the Curry :

A

Coconut oil – 2 tablespoons

3 pips of Garlic – sliced

1 White Onion – sliced

Ginger – grated – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Chilli powder – 1/2 teaspoon

Fennel seeds / powder – 1 teaspoon

Coriander powder – 1 teaspoon

Mild curry powder – 2 tablespoons

B

1 cup Quorn Chicken style pieces

1 cup Cauliflower – florets

1/2 cup Chestnut Mushrooms – sliced

1/2 cup Green Beans – sliced

1 Red Pepper – chopped

1 large Tomato – chopped

C – to finish

Greek yoghurt – 3 tablespoons

Coriander leaves – roughly chopped

Salt to taste

Method :

• Heat the oil and fry all ingredients in A until fragrant.

• Add ingredients in B and mix in some of

  the pasta water, approximately 100ml.

• Cook the Quorn and vegetables for 6 – 7 minutes until the curry loses its raw taste.

• Add the pasta twists to the curried vegetables and stir in ingredients C.

  You may add more pasta water if you prefer a wetter consistency in your curry.

• Plate up and enjoy!