Crumbly Quince Curry

Summary

Ingredients

• 100 g soy cubes
• 800 ml water
• 1 teaspoon salt
• 250 g quince (s)
• 2 onion (s), approx. 0 g
• 5 cloves garlic
• 1 packet cooking cream (coconut cuisine), approx. 250 g
• 2 teaspoons coconut oil
• 1 teaspoon sugar
• 1 teaspoon, leveled turmeric
• 1 tablespoon, heaped curry powder, hot
• 0.5 teaspoon ½ salt
• 3 tablespoon, heaped chutney (quince chutney)
• 270 g basmati rice

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Instructions

1. First, bring about 800 ml of water to a boil in a saucepan, then add 1 teaspoon of salt and the soy cubes. Bring to the boil again and simmer gently for another 5 minutes. Take the pot off the fire and let stand for about 15 minutes, then pour the soy cubes into a sieve.
2. Remove the fluff from the quinces, preferably under running water. Cut the quince into 4 parts. Remove the flower, stem, core and any bad spots, peel and cut into cubes.
3. Peel and finely dice the onions and garlic.
4. With the soy cubes, squeeze out about 1/3 of the absorbed liquid, either in the sieve with the back of a spoon or simply take it in your hand.
5. Heat 1 teaspoon of coconut oil in a large pan and fry the soy cubes on all sides. They should turn a light brown color. Take the soy cubes out of the pan and set aside.
6. Heat the second teaspoon of coconut oil and sear the onions and garlic for 2 - 3 minutes, then add the quince cubes and stir in. Add sugar, curry powder and turmeric and let it simmer for 1 - 2 minutes. Then add the coconut cuisine and salt, mix everything and cook with the lid closed for about 8-10 minutes, until the quinces are soft but still firm to the bite.
7. Add the soy cubes and 3 tablespoons of quince chutney to the pan, mix and heat again briefly. Possibly season again with salt.
8. Cook the basmati rice according to the instructions on the package.
9. My quinces were very ripe and therefore cooked in a very short time.