Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

Quorn Keema Masala

Heeeelllooo!  Welcome back, happy New Year to you all, I hope you all had a good one, this is my first recipe back for a long while.  As you know I am a massive fan of the Indian curry Keema Masala, you’ll probably remember my review of Asda’s Keema Masala in a tin from July 2015.  It’s one of my favourite meals I’ve reviewed, alas Asda in their wisdom don’t make it anymore but I’ve decided to give it a go.

Ingredients for my Quorn Keema Masala

Ingredients for my Quorn Keema Masala

You’ll notice from the snazzy picture above that Quorn is the main feature of this recipe, that’s because I was cooking it for the lovely Gemma, while she’s not a vegetarian she prefers it to mince.  I was thinking that as I have two vegetarian friends it was a good opportunity to try using it.  Keema is, as far as I can tell traditional done with Lamb and comes from the Hyderabad area of Indian and is usually made with Lamb Mince.  I’ve based this recipe on a recipe I saw on Titli’s Busy Kitchen, Titli’s website is amazing and a hughe source of inspiration for me, make sure you check her out.   I’ve made this twice now and I think the best result is when you use, as she suggests Garlic and Ginger paste, not lazy Garlic and Ginger like I did here.

The Ingredients:

  • Salt and Pepper
  • Oil for frying
  • 500ml beef stock
  • 2 Onions
  • 2 Carrots
  • 3 Potatoes
  • ½tsp of Chilli flakes
  • 1tsp of Turmeric
  • 2tsp Ground Corriander
  • 1tsp Lazy Ginger
  • 1tsp of Lazy Garlic
  • 2 x Tins of chopped Tomatoes
  • 1 x 450g pack of Quorn Mince
  • ½ Cup of frozen peas and a bunch of fresh Coriander (not pictured)

As with all the spices, you can add as much or as little as you want, when I made the recipe for the second time I didn’t use fresh coriander, but I did the first time, if I’m honest I’m not a fresh coriander fan but I think it added to the dish.

Preparing the ingredients for my Quorn Keema Masala

Preparing the ingredients for my Quorn Keema Masala

Now comes the fun part, peel and quarter the two onions, set aside, then peel the three potatoes… I like this recipe so much I even peeled all the vegetables on my own lol.  Cut the potatoes into cubes and place in water for later on, then peel the two carrots.

Preparing the carrots and onions for my Quorn Keema Masala

Preparing the carrots and onions for my Quorn Keema Masala

Place the quarters of onions in a food processor and blitz, you don’t want a pulp but you do want them to be finely chopped.  Then add the  grater attachment if you’ve got one and grate the two carrots, if you haven’t you can grate them by hand or finely chop them but try and keep them the same size as the onion.  If you do have a grater attachment press down on the carrots for a finer grate.

Quorn Keema Masala Spice Mix

Quorn Keema Masala Spice Mix

Once you’ve done that you can leave them in the food processor bowl for now, then place the spice mix on the plate – apologies for the photograph it’s shocking, I wasn’t drunk your honour!  The spice mix is:

  • ½ teaspoon of Chilli flakes,
  • 1 teaspoon of Turmeric
  • 2 teaspoons of Ground Coriander (you can grind your own if you have a spice grinder or a pestle and mortar)
  • 1 teaspoon of salt

Again as I said earlier, you can add to this or take away, some recipes use Garam Masala, I think I may try that next time as it adds a depth that you only get from a blend of spices.

The Quorn before anything is added to make my Quorn Keema Masala

The Quorn before anything is added to make my Quorn Keema Masala

Place the mince in a bowl, this is where the flavour begins

Adding the spice mix and the garlic and ginger to the Quorn for my Quorn Keema Masala

Adding the spice mix and the garlic and ginger to the Quorn for my Quorn Keema Masala

To the mince add all the spices and a teaspoon of lazy garlic and ginger.  If you’re using a garlic and ginger paste add two teaspoons of it.  Mix thoroughly, my one regret now is not cutting the ginger smaller, you can see it looks like bits of wood in the rubble that is the Quorn Mince.

Frying my carrots and onions for my Quorn Keema Masala

Frying my carrots and onions for my Quorn Keema Masala

Heat a pan, once it’s come to temperature place the onion and carrot in and stir for a few minutes.

Adding the Quron mix to the pan for my Quorn Keema Masala

Adding the Quron mix to the pan for my Quorn Keema Masala

Add the Quorn mince and stir thoroughly cook for two minutes on a high heat.

Adding the peas to the Quorn Keema Masala

Adding the peas to the Quorn Keema Masala

Next add the frozen peas and stir thoroughly to combine, cook for a fture two minutes on a high heat.

Adding the potatoes to the Quorn Keema Masala

Adding the potatoes to the Quorn Keema Masala

Next add the potatoes and stir them through thoroughly to combine, I microwaved the potatoes for about ten minutes in boiling water so that they were slightly softer as they were hard the first time I cooked this recipe, and let’s be fair no one likes a hard spud.

Adding the tomatoes and stock to the Quorn Keema Masala

Adding the tomatoes and stock to the Quorn Keema Masala

To the potatoes add two tins of tomatoes and stir thoroughly, then pour some boiling water in one of the tins, break up a stock cube and stir so it starts to dissolve.  Pour the stock into the other tin of tomatoes picking up all the tomatoey goodness.

The Quorn Keema Masala ready to thicken

The Quorn Keema Masala ready to thicken

When you’ve added all the ingredients, give it a stir to allow all the ingredients to come together.  Then place the lid on it and cook for 20-25 minutes on a low heat.

Cooking the Quorn Keema Masala on a low heat

Cooking the Quorn Keema Masala on a low heat

Check on a regular basis, stirring occasionally keeping an eye to make sure that everything is not sticking and also that the potatoes are cooked.

Quorn Keema Masala after it had thickened

Quorn Keema Masala after it had thickened

The aim is for it to thicken, this is how it was the first time I made it, it’s thicker and not so saucy.  I personally like a saucier curry so the second time I didn’t let it thicken so much.

An option to add Coriander to the Quorn Keema Masala

An option to add Coriander to the Quorn Keema Masala

I’m not a big lover of coriander but when I made it the first time Take the ramekins off the baking tray and place on a plate; this recipe is ideal to be served as a quick and easy, yet luxury breakfast over the bank holiday, or as a simple supper.

Quorn Keema Masala is an ideal recipe to cook for work

Quorn Keema Masala is an ideal recipe to cook for work

I’ve cooked this twice, both times I took it to work the next day, the other pot in the first photograph is my Spiced Butternut Squash Soup, which I also took in to work.  I think it’s fair to say that Gemma enjoyed the curry, I was really chuffed her daughter tried it and liked it too… winner winner!

Quorn Keema Masala, boiled rice and poppadoms

Quorn Keema Masala, boiled rice and poppadoms

We served it with packet boiled rice and some poppadoms, I can honestly say it was really enjoyable.  It could have used some more heat maybe, but I’m not a fan of stupidly hot food as you know.  This is a dish I order a lot from my local Indian takeaway, only theirs is made with lamb and it’s much hotter than mine was.

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney for Gemma and I

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney for Gemma and I

Gemma picked up some Pakoras and some Mango Chutney from our local supermarket and they were a great accompaniment to this dish.

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

I thoroughly enjoyed this, I’d make it with lamb next time, or would I, to be honest it was great made from Quorn.  It was easy to make and didn’t involve much fuss, especially if you use the good old food processor.  I’ve used Quorn once or twice but wasn’t completely convinced but it works here and I’d definitely use it again.  I’m a big fan of Titli, check her website out, her recipes are great and her videos, well they’re amazing!  Thanks to Kirsty for her help cooking it, and to Gemma for her taste testing… thanks to both for their photography skills,

Remember to get in touch, I’d love to hear from you, don’t forget to come back on Wednesday for a great Waste Not Want Not recipe and then we’ll have a restaurant review on the weekend.

See you Wednesday

The Bolognese Sauce served with Pene Pasta and topped with Cheddar Cheese

Fuss Free Bolognese Sauce

Ingredients for the Bolognese Sauce

Ingredients for the Bolognese Sauce

Utensils and other items needed to make the Bolognese Sauce

Utensils and other items needed to make the Bolognese Sauce

This recipe what I would call one of my mothership recipes, once you’ve mastered this (and trust me it won’t take long) you can make a number of different dishes. This recipe will be suitable for:

  • · Lasagne,
  • · Chilli Con Carne
  • · Canelloni
  • · Bolognese

The recipe I use is as easy as it comes, I put this together in half an hour. Of course, the longer you take the more flavour you get in your dish so don’t rush things…. I was just hungry!

Making this also marks a first for me – I’d never knowingly tried celery before I made this for the blog. I don’t normally use it I just use onions and carrots but I wanted to do things properly and the Italians use a Soffritto as the base to most of their dishes which is finely diced Celery, Carrots and Onions.

An Italian Soffritto (diced Celery, Carrots and Onions)

An Italian Soffritto (diced Celery, Carrots and Onions)

You can serve this with Rice, Pasta, Mashed Potatoes – or just on it’s own… My friend Chris and I (photographer extraordinaire both felt it was good enough to eat on its own, maybe with a bit of crusty bread to mop up the juice (now we’re talking!) If you’d like to make this recipe please feel free to download the step by step instructions here.

The Bolognese Sauce bubbling in the pan before the pasta is added

The Bolognese Sauce bubbling in the pan before the pasta is added

The Bolognese Sauce served with Pene Pasta and topped with Cheddar Cheese

The Bolognese Sauce served with Pene Pasta and topped with Cheddar Cheese

Get involved at Instagram, Twitter, Youtube, Google+ and Pintrest, share your ideas, photos and recipes with us and watch our blog develop.  If you have any questions you’d like to ask about either myself or the Wheelie Good Meals concept please feel free to drop us a line on enquiries@wheeliegoodmeals.co.uk.  Come back again soon and, together, we’ll make more Wheelie Good Meals!

See You Soon

Richard's Signature

Tasty Tuesdays on HonestMum.com

Rant's Cod In Foil

Mystical Mag’s Mother’s Day Meal

“Rant’s Cod in Foil” with Dauphinoise Potato followed by “Second Time Lucky” Tiramisu

For Mother’s Day, I cooked my mother a two course meal featuring “Rant’s Cod in Foil” served with my Dauphinoise Potato followed by my “Second Time Lucky” Tiramisu. If you’d like to make these dishes please feel free to download the step by clicking on the appropriate links .

Rant’s Cod in Foil with Dauphinoise Potato (Click Here To Download “Rant’s Cod In Foil” with Dauphinoise Potato)

Rant's Cod In Foil

Rant’s Cod In Foil

Sitting in work I was trying to decide what to make for my mother later that afternoon. I’ve cooked salmon in foil lots of times but, if I’m honest, I’ve not really cooked with white fish except in fish pies. So, struggling to think of something different and with no recipe books at hand, I asked my friend – this is where the Rant part of the title comes in.

Luckily, my best friend Rhian, whose nickname is Rant (to my Rave), was working with me that afternoon and she suggested this recipe. Thus the idea, and the name, of Rant’s Cod in Foil with Dauphinoise potato was born. I have to say, like with everything I do at Wheelie Good Meals this is my take on a Dauphinoise, I have been told it’s more like Boulangère potatoes – but what’s a potato dish between friends!

Second Time Lucky Tiramisu (Click here to download “Scond Time Lucky Tiramisu”)

Second Time Lucky Tiramisu

Second Time Lucky Tiramisu

For the dessert, I made what I affectionately call “Second Time Lucky” Tiramisu. Why second time lucky you ask? Well, it’s because the first time I ever made a Tiramisu I royally stuffed it up. I didn’t use this recipe, I used one from another well known chef who shall remain nameless, but this recipe is based on an interpretation of one by Gino D’Acampo. I chose to serve this as one large Tiramisu but you can serve it as smaller, individual ones in glasses.

Remember to click the links above to get full versions of the recipes.  Get involved at Instagram, Twitter, Youtube, Google+ and Pintrest, share your ideas, photos and recipes with us and watch our blog develop.  If you have any questions you’d like to ask about either myself or the Wheelie Good Meals concept please feel free to drop us a line on enquiries@wheeliegoodmeals.co.uk.  Come back again soon and, together, we’ll make more Wheelie Good Meals!

See You Soon

Richard's Full Signature
Link up your recipe of the week