Quorn Korma

I have made this curry on numerous occasions in the past and it really does tast like one bought from a takeaway except this one is SYN FREE on a GREEN day.
I use quorn chunks but you can put in whatever you like but remember to work out the syn values.

The sauce after been blended

Ingredients

• 1 bag of Quorn Chunks
  
• freshly ground black pepper
  
• 25g/1oz low-fat natural yoghurt
  
• Spraylight
  
• 2 large onions, chopped (400g/14oz prepared weight)
  
• 4 garlic cloves, peeled and sliced
  
• 20g/¾oz piece fresh root ginger, peeled and finely grated
  
• 12 cardamom pods, seeds crushed
  
• 1 tbsp ground cumin
  
• 1 tbsp ground coriander
  
• ½ heaped tsp ground turmeric
  
• ¼ tsp hot chilli powder
  
• 1 bay leaf
  
• 4 whole cloves
  
• 1 small potato cut into small pieces
  
• small pinch saffron
  
• 1/2 tea spoon Splendor
  
• ½ tsp fine sea salt, plus extra to season
  
• 3 tbsp Fat Free Fromage Frais
  
• fresh coriander, roughly torn, to garnish (optional)

Preparation method

1. Open the bag of Quorn chunks and stir in the yogurt and season with black pepper and chill for a  minimum of 30 minutes but ideally 2–6 hours.
   
2. spray a lidded pan with spraylight add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick.
   
3. Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly.
   
4. Stir in the potatoes, saffron, splendor and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly.
   
5. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.
   
6. Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first.
   
7. The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.
   
8. Drain the quorn in a colander over the sink, shaking it a few times – you want the quorn to have just a light coating of yoghurt.
   
9. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer.
   
10. Add the quorn pieces and Fromage Frais and cook for about 10 minutes or until the quorn is tender and cooked through, stirring regularly.
    
11. Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like.