Curried Quorn Mince And Fennel With Penne Pasta

INGREDIENTS:

300g quorn mince
2 med onions finely chopped
1 tomato chopped
6 cloves garlic minced
1 small fennel bulb sliced then halved
2 stock cubes
1/2 tsp of salt (stock cubes have salt)
1 tbsp chilli flakes
4 tbsp oil
1 tsp sugar
400g carton of pasata
Water

1/2 tsp of turmeric
1 tsp chilli powder
1 tbp of cumin
1 tsp coriander powder
1 tsp curry powder
1/2 tsp kashmiri chilli powder
1 tsp coarse ground black pepper

Onions, garlic, tomatoes and fennel bulb

METHOD:

Heat the oil in a non stick pan. A non works better with quorn as it will not burn or stick to pan.

Add the garlic and flash fry for a few seconds till aromatic then add onions, stock cubes, chilli flakes and salt.
Cook this on a medium gentle heat.

Once quorn has coloured a little add fresh tomatoes.

When the tomatoes have mashed add half cup of water and this will be absorbed real quick.

While it simmers add the powdered spices.

Cook for a few minutes on low. You should see quorn glazing with sheen of oil after a few minutes.
Follow this with another quarter cup water.

While cooking on low the water will be displaced by the oil separating.

At this stage add the fennel and stir in well.
On low heat cook covered for few mins stirring often. Do not let it stick. Add splashes of water. We want the fennel to sweat.

When fennel has become translucent then add the Pasata and sugar.

Add half cup of water. Mix and let this cook for a good 10 mins. This helps the full flavours develop and intensify. Keep it thick and saucy as the pasta will absorb some water content and you want the sauce to cling to pasta.

When the oil starts to separate and the sauce looks glossy, add the ground pepper and the qourn is done.

Adjust sauce to your taste.

Boil your preferred pasta till al dente. Keep a cup of pasta water if you need to loosen the sauce. Drain the pasta and stir into the sauce. We used Penne.Serve with sprinkle of fennel tops as garnish.

I served ours topped with garlic mushrooms.