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