Quorn and Chickpea Curry
Rachel
This recipe is super easy and super delicious! Chicken can easily be substituted for Quorn, if necessary.
ingredients
- 1 (12 ounce) package Quorn Chicken-Style Recipe Tenders
- 1 medium onion, chopped
- 3 cloves garlic, crushed
- 1/2 tsp cumin seed
- 1/2 tsp black mustard seed
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp tomato puree
- 1 can chickpeas, drained
- 14oz can diced tomatoes
- 1 cup vegetable broth
- Vegetable oil
directions
- 1
1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
- 2
2. Using the same pan, heat 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.
- 3
3. Season with ground turmeric, cumin, and coriander, chili powder, garam masala 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 serve over rice.
notes
Quorn can be found in the frozen section, near the veggie burgers and other fake meat products.
Source: Online
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