Quorn and Green Bean Curry

Here's a really quick and tasty, warming meal to help keep those autumn chills at bay. I was inspired by a Hugh F-W recipe from the Three Good Things book which I adapted to use up some beans from the allotment and substituted the original squash for Quorn to up the protein element. Also, I didn't have squash in the house and I wasn't about to go out in the rain for it. The garlic and chilli will help boost your immune system and the coconut milk just gives you a big ole hug making this perfect mid-week, slumming on the sofa food. It also goes well with a beer or a glass of wine. I know, I tested it. So without further ado I give you...

Quorn and Green Bean Curry

Serves 3-4 depending on appetites and accompaniments.

Keeps well in the fridge for a day or so for a "left over lunch".

Ingredients

• 200g Quorn Chicken Style Pieces
• 2 tbsp sunflower oil 
• 1 onion, thinly sliced 
• 2 garlic cloves, thinly sliced 
• 2-4 mild or medium red chillies, deseeded and sliced
• 1 tbsp curry powder or paste
• 400ml tin coconut milk 
• A good handful of green beans, cut into pieces
• A squeeze of lemon juice 
• Salt and pepper

Method

1. Heat the oil in a large saucepan over a medium-low heat. Add the onion and cook gently  until softened for about 10 minutes. 
2. Add the garlic and chillies and cook for another couple of minutes then stir in the curry powder or paste and cook for another minute or two. If you're unsure how hot the chillies or curry powder are, add half the amount to start and add more at the end of step 4. I think I used all the curry powder and 3 chillies.
3. Add the Quorn and cook until starting to get some colour. This will take longer if you're using it from the freezer.
4. Pour in the coconut milk, stir well and bring to a simmer then leave it be for 15 minutes or so.
5. Add the beans and cook for another 5-10 minutes until the beans are cooked through but not mushy. 
6. Season to taste, add some lemon juice and serve with rice or flatbreads of your choice.