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Mini Vegan Bunny Chows with Salsa and Coriander Cream

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Hollowed out rolls filled with a curry made with Quorn Savoury Pieces and topped with tomato salsa and a coconut coriander cream.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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Curry

½ (100 g) large onion, chopped
2 (8 g) cloves garlic
2 tsp (10 ml) medium curry powder
2 tsp (10 ml) ground turmeric
1 tsp (5 ml) ginger, finely grated
1 tsp (5ml) garam masala
½ tsp (2.5 ml) sugar
2 Tbsp (30 ml) sunflower oil
280 g Quorn Vegan Savoury Pieces
1 (250 g) large potato, peeled and finely chopped
3 curry leaves
1 C (250 ml) vegetable stock
1 (400 g) tin chopped tomatoes
3 Tbsp (45 ml) coriander, finely chopped
salt and pepper

Salsa

1 C (250 ml / 180 g) cocktail tomatoes, quartered
½ (80 g) red onion, finely chopped
2 tsp (10 ml) red wine vinegar
salt and pepper

Coriander Cream

⅔ C (160 ml) coconut cream
¼ C (60 ml / 20 g) fresh coriander
1 (25 g) spring onion, chopped
salt and pepper

To Serve

8 cocktail rolls

Curry

Combine the onion, garlic, curry powder, turmeric, ginger, garam masala and sugar in a food processor and blend until fine.

Heat the oil in a saucepan over medium heat; add the blended onion mixture and fry for 1 minute.

Add the Quorn Savoury Pieces, potatoes and curry leaves and fry for 2 minutes.

Stir in the vegetable stock and tinned tomatoes and simmer for a further 10-12 minutes until tender. Stir in the coriander and season to taste.

Salsa

Combine all of the ingredients and season to taste.

Coriander Cream

Combine all of the ingredients and blend until smooth and season to taste.

To Serve

Cut a ‘lid’ off of each cocktail roll and hollow it out gently, keeping the sides intact. Spoon the warm curry inside and top it off with a spoonful of salsa. Drizzle with coriander cream.

TIP: This is a mild curry. If you still find it too spicy, simply stir in some coconut cream, or if you prefer it a bit more hot, add a finely chopped chilli or two.