Quorn and Chickpea Curry

Vegetarian curry recipe made with chickpeas and Quorn and seasoned with a homemade curry seasonings mixture.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 273 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 medium onion, chopped
• 1 cup vegetable broth
• 1 teaspoon ground turmeric
• 3 cloves garlic, crushed
• 1 teaspoon ground coriander
• 1 (14 ounce) can diced tomatoes
• 1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
• 2 teaspoons tomato puree
• 1 (8 ounce) can chickpeas (garbanzo beans), drained
• 0.5 teaspoon cumin seed
• 0.5 teaspoon black mustard seed

Recipe Instructions

Step 1

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.

Step 2

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.

Step 3

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.