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Quorn Dosi
Quorn Dosi
added by selfheal

Quorn Dosi is a wonderful vegetarian dish! (this is coming from a resolute meat eater) Its simple to prepare although can take longer to cook than some may like to do on a week night. 'Lazy' ginger and chilli paste also work as good substitutes Its a little like an upside down vegetarian and indian style shepards pie!!! The 'topping' is a spicey and fragrant tomatoey quorn sauce and the base is a gooey flavoursome mashed potato. I cant get enough of it! By its nature its not 'hot' spicey, more flavoursome, however you could pump the heat up as much as you like! I also like to add a portabello mushroom or two in when i have them in the fridge- the great thing about this recipe is you can adapt it to what you have in stock or the veg you like. However if your pressed for time/effort then use the 'topping' section of the recipe and eat it with pasta or a baked potato!

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Prep time
  • 1hr or less start to finish
Cook Time
  • erm... too complicated to calculate!
Servings
  • Sevres 2, can be easily doubled for 4.
Ingredients
  • 300g Quorn Mince (this can be added to the pan whilst still frozen)
  •  
  • 2 Large Potatoes
  •  
  • 2tbsp Plain Flour
  •  
  • 1tbsp Cumin seeds
  •  
  • 1/2 Large Onion (50gs)
  •  
  • 1 Clove of Garlic
  •  
  • 1 inch of Fresh Root Ginger
  •  
  • 1 Green Chilli
  •  
  • 1/2 a Red Pepper
  •  
  • 2 tsp Garam Masala (spice- in all the supermarkets!)
  •  
  • White Sugar
  •  
  • 300g Passata (sieved tomato juice) or chopped tinned tomatoes
  •  
  • 50g tomato puree
  •  
  • Fresh Coriander
  •  
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Directions
1) For the potato base: Cook 2 large potatoes in salted water until tender. Drain well and mash without any other liquid. 2) Stir 2 tbsp of plain flour and 1 tbsp of Cumin seeds. Season well. 3) Generously grease an oven dish and press the potato mixture into the base 4) Bake for 15-20 minutes (or until golden brown) on 200'c/ 400'F/ Gas Mark 7. While the Dosi base is cooking the topping can be prepared. (i usually prepare the veg for the topping whilst the potatoes are boiling) 5) For the Topping: Add oil to the frying pan. Finely slice 50g onions and add to the frying pan along with a crushed clove of garlic. Add 2.5cm (1 inch) peice of fresh root ginger, grated, a green chilli, finely chopped, and 1/2 a diced pepper and saute for 2-3 minutes. 6) Stir in Quorn mince and gently fry over a low heat until mince turns golden. Add 2tsp of garamasala (or more to taste), 1 tsp of white sugar and salt and pepper to season and fry for 3-5 minutes. 7) Stir in 300g of passata and 50g of tomato puree and simmer over a low heat for 5-10 minutes. Stir in a bunch of freshly chopped coriander. 8) Spoon Dosi cooked Indian topping over base. Cover with tin foil and cook for a futher 5-10 minutes and then serve.
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