Quorn&Trade; And Chickpea Curry
Creamy pumpkin chickpea coconut curry with cashews and broccoli.
Recipe Summary Quorn&Trade; And Chickpea Curry
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 | Chickpea Ketchup Curry Hugh2 tablespoons vegetable oil1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders1 medium onion, chopped3 cloves garlic, crushed½ teaspoon cumin seed½ teaspoon black mustard seed1 teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon chili powder1 teaspoon salt2 teaspoons tomato puree1 (8 ounce) can chickpeas (garbanzo beans), drained1 (14 ounce) can diced tomatoes1 cup vegetable broth1 teaspoon garam masalaDirectionsHeat 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.Info | Chickpea Ketchup Curry Hughprep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
TAG : Quorn&Trade; And Chickpea CurryWorld Cuisine Recipes, Asian, Indian,