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Quorn™ and Chickpea Curry

By: Julie MacMillan

"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."

Rate/Review | Read Reviews (13)

What to Drink?
	Beer

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons vegetable oil
1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
1 medium onion, chopped
3 cloves garlic, crushed
1/2 teaspoon cumin seed
1/2 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

Directions

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.