RECIPE: Yellow Curry with Quorn Chik'n Cutlets

I absolutely love curry. Last night I made this delicious dish using the Quorn brand  Chik'n Cutlets and it was so good. Here is my recipe:

Ingredients

• 1 small yellow onion. 
• 1 14-ounce can of coconut milk
• 1 stalk of lemongrass finely chopped (you can use frozen if you can't find fresh)
• 1/4 cup of fresh basil cut into chiffonade form (add the last minute of cooking)
• 3 tablespoons of yellow curry powder ( I use the Fresh and Easy Curry Powder but use any brand that you like)
• 4 Thawed Quorn Cutlets sliced into 1/4 inch slices
• 1 large potato cut into 1 inch cubes parboiled for 7-10 minutes
• 1/2 teaspoon of sugar
• 2 tablespoons of olive oil
• 1/2 tsp of dried chili flakes
• 1 inch portion of fresh ginger finely chopped
• 3-4 cloves garlic, minced
• 1 1/2 tsps salt
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp of turmeric

Preparation

1.  Slice the onion and saute it with the Quorn cutlets in the olive oil.
2.  As they are sauteing, add your spices and aromatics. (salt, chili flakes, ginger, lemongrass, curry powder, coriander, cumin, garlic, turmeric, and sugar)
3. Saute until slightly browned.
4. Add the coconut milk and stir.
5. Add your water to get it to the desired thickness.
6. Add your potatoes and cover and simmer for 10 minutes.
7. The last minute add in your fresh basil.
8. If you feel that the consistency is too thick, you can always add a bit of water.

Serve and enjoy with a scoop of basmati rice!

Note: I made a curry chicken salad today using the leftovers and it was awesome!