Description
If you ever fancy a curry that contains more than just vegetables, then try this Quorn™ recipe – it’s easy to make and tastes great! Best served with Pilau/Basmati rice.
Ingredients
- 2 tablespoons vegetable oil
- 1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
- 1 medium onion, chopped
- 3 cloves garlic, crushed
- ½ teaspoon cumin seed
- ½ teaspoon black mustard seed
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 teaspoons tomato puree
- 1 (8 ounce) can chickpeas (garbanzo beans), drained
- 1 (14 ounce) can diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon garam masala
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
- Using the same pan
- heat remaining 1 tablespoon oil over medium heat. Cook onion
- garlic
- cumin seed
- and mustard seed in oil for 3 to 5 minutes
- or until the onion is soft.
- Season with ground turmeric
- cumin
- and coriander
- chili powder
- and salt. Mix in tomato puree
- then stir in Quorn
- chickpeas
- diced tomatoes
- and vegetable stock. Bring to a boil
- reduce heat to medium-low
- and simmer for 20 to 25 minutes. Remove from heat
- and mix in garam masala.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4