Thursday, 12 January 2017


If you don't like spicy food then I suggest you turn away now! This veggie pepper Quorn chicken curry is a great dish for blowing away those January cobwebs with its intense chili kick and fiery pepperiness. Its definitely one that's not for the faint hearted! What's also great about this curry is that it's packed full of veggie goodness with a sauce made from fresh tomatoes and Greek yogurt so that it's also good for anyone who still wants to enjoy their curry night whilst being able to cut down on some of the calories. 

 If you don't like the sound of all the pepper and spice in this curry then click here and check out my other curry recipes for something that might be a bit more up your street!

If you do want to give this a go then feel free to use chicken if you can't live without a bit of meat in your life. Use chunks of thigh meat so that it doesn't dry out and simply marinade and cook it as you would with the Quorn below. Simples!

Don't worry if you can't get hold of Greek yogurt either. I love the stuff so that's the only reason I've used it but you can use a plain yogurt or even some creme fraiche if you wish. As for the veg, keep it simple! You want the sauce and the Quorn to do the singing with the vegetables acting as a vessel for that delicious spicy sauce. If you do want to add some other veg in to pad it out a bit then feel free.

Recipe below makes a perfect pepper "chicken" curry for four when served with a batch of rice. Are you ready for the hotness? Let's get too it!

Veggie Pepper "Chicken" Curry

1 Tbsp Black Peppercorn
1/2 Tsp White Pepper
1 Tsp Coriander Seeds
1/2 Tsp Turmeric
2cm Squared Piece Grated Ginger
6 Smoked Garlic Cloves
250g Defrosted Quorn Chicken Pieces
1 Diced Red Onion
3 Chopped Red Chilies
Large Handfull Chopped Mushrooms
1 Chopped Red Pepper
6 Chopped Tomatoes
2 Tbsp Greek Yogurt
Juice 1/2 Lemon
Salt To Season

  1. Begin by grinding the black peppercorns, white pepper, coriander seeds, turmeric, ginger and garlic using a pestle and mortar and until a smooth paste has formed.
  2. Tip the paste into a bowl with the Quorn pieces and toss everything together so that all the Quorn is coated in the paste. Leave for at least one hour to marinate.
  3. Once the Quorn has marinated, place an oiled pan on the hob at a medium heat and add in the onion and chilies and fry until the onions begin to soften.
  4. Add in the mushrooms and peppers and fry until themushrooms begin to soften and then add in the tomatoes and the Quorn with a large splash of water. Cover the pan, lower the heat and then leave for 15 minutes until the tomatoes have broken down to form a sauce. Check the pan every five minutes to give the contents stir and add some extra water if the pan is looking too dry.
  5. Add in the yogurt and give everything a good mix together to form a light yellow sauce. Bring the pan back up to a gentle boil and then simmer for another five minutes to warm the sauce back through. Squeeze in the lemon and season with some salt to taste.
Your curry is now ready to serve. If you like you can transfer the curry to a slow cooker after you have added the yogurt and let it simmer away for a few hours which will really allow the spice to gain some kick. Take your first bite and you get a gentle heat with that kick of pepper in the background that works so well together. Keep eating and those chilies will creep up on you and you'll soon be getting that tingly lip feeling that curry fans love. All the vegetables in the curry keep things fresh and good for you especially having made your sauce from fresh tomatoes rather than a tin. This veggie pepper chicken curry is lip smackingly perfect! 

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