Pea and vegetarian mince Kofta curry
Sometimes, when my brother visits us, together with my family from Leicester, he makes unexplained (but definitely not mysterious) disappearances. Sometimes they are explicated. None of us feels illuminated. Let me explain;
When it comes to lunch or dinner, applying a menu favourably to the fussy audience that is my family is complicated. Each of them declares ‘I’m easy, whatever…’ but this is not factually correct. The children of course require a balanced, nutritious and mild diet and my parents like a more traditional menu these days or something with an x-rating on the chillies factor. But my dad is sick of chapatti every day so the mere indication of them will spin him off into, ‘that’s fine I will have Weetabix or toast for dinner’. What my diabetic dad really wants is something that resembles (or actually is) an obscenely dirty take-away; you know mounds of Chinese food, maybe some massaman curry or some deep fried aubergine Bhajhia.
But of course my husband likes the idea of all that but strokes his jumper down for the 97th time as he says, ‘no I have got to be healthier, I have lost 2kg and need to…’ right. By this time my sister-in-law, who has declined the chocolate cornflakes snack bites in the living room has made another trip to the kitchen corner and come out crunching, so the hunger is stirring. Oh, but where is my brother, how long has he actually been gone? He has of course, gone out in search of protein. It is I a fixation of his. Every meal must be loaded with protein that apparently fuels his work-outs and keeps him satiated for longer and various other reasons I switch off about and if its cabbage curry for dinner with vegetable rice and raitha, he is silently out and munching on chicken because we (which of course means ‘I’) have a no-meat rule in the house.
Cue my protein packed recipe. Every time we eat Quorn mince there are remarks from the non-vegetarian people around the table about how convincing it is. I have noticed over the years that it has actually become softer and juicier, less crumbly and they now lend so well to succulent, moist, lightly sweet, spice-soaked and juicy kofta. They hold so well and do not require any egg or potato. Peas are themselves a source of protein as well as the Quorn mince but I chose peas because they keep the kofta moist and add a little sweetness. They look pretty too don’t they? Let me tell you, we had some very happy people and also very quiet people eating these kofta.
for the full recipe, head over on this link to great british chefs