Brazilian coconut curry

Brazilian coconut curry


  1. Heat the oil in a large saucepan and fry the onions for 4-5 minutes until soft.
  2. Add the garlic and all of the ground and fresh spices and fry for a further 2 minutes. Stir in the Quorn pieces.
  3. Add the coconut milk and vegetable stock, bring to the boil and simmer gently for 10  minutes.
  4. Stir in the lime zest and juice and garnish with the coriander leaves.
  5. Enjoy with fried plantain and boiled white rice.

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This recipe is made with Quorn but you could also make it with cooked chicken pieces


350g Quorn Chicken Style Pieces
2 tbsp vegetable oil
1 large onion, sliced
2 cloves of garlic, crushed
1 tsp ground cumin
1 tsp Cayenne Pepper
1 tsp ground turmeric
1 tsp ground coriander
1-2 small, green chillies, deseeded and finely chopped
1 tbsp finely chopped fresh ginger
400ml coconut milk
1 vegetable stock cube dissolved in 100ml hot water


Time: 15 mins
Serves: 4
Nutrition: 333 calories, 22.5g fat, 13.6g sat fat