A good curry on a rainy day calls out to me. Recently I haven’t been cooking a lot of meat. Don’t get me wrong, I love meat but I don’t feel bouyant when I eat it. I’m often left bloated and in need of a good colon cleanse.

So I’ve adapted my pallette to Quorn mince. It is not soya. It’s a microprotein that’s very low in fat and protein rich. It’s also gluten-free if you’re intolerant and only has 105 calories per 100g. You can buy it at any local supermarket. I’ve seen it in Spar, Pick n Pay and Checkers.

Did you know: Mycroproteins are born in fermenters similar to those found in a brewery. It's made by adding oxygen, nitrogen, glucose and minerals to a fungus called fusarium venenatum.

Ingredients

1 onion

1 green/red pepper

2 chillies

1 tsp of curry powder

1 star anise

jeera seeds

tumeric

cinnamon stick

1 packet of Quorn mince

1 tbsp olive oil

seasoning

Method

1. Heat 1 tbsp of olive oil in a pan on medium heat

2. Add chillies, cinnamon stick, star anise and jeera to the oil

3. Dice an onion and add to pan until it’s see-through

4. Add curry powder and let it mix with the onions for 1 minute.

5. Add your vegetables, like peas/pepper or potatoes

6. Add the mince and mix in well with the onions and spice. Season with salt.

7. Turn to low heat and cover with a lid for 10 minutes. Add a tiny ammount of water to the pan if it starts to stick.

8. Serve with fresh yogurt and cucumber salad/roti/naan and pickle