Name: Quorn and Chickpea Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Vegetable oil - 2 tablespoons; Quorn™ Chicken-Style Recipe Tenders - 1 (12 ounce) package; Onion, chopped - 1 medium; Garlic, crushed - 3 cloves; Cumin seed - ½ teaspoon; Black mustard seed - ½ teaspoon; Ground turmeric - 1 teaspoon; Ground cumin - 1 teaspoon; Ground coriander - 1 teaspoon; Chili powder - 1 teaspoon; Salt - 1 teaspoon; Tomato puree - 2 teaspoons; Chickpeas (garbanzo beans), drained - 1 (8 ounce) can; Diced tomatoes - 1 (14 ounce) can; Vegetable broth - 1 cup; Garam masala - 1 teaspoon

Ingredients for - Quorn and Chickpea Curry

1. Vegetable oil 2 tablespoons

2. Quorn™ Chicken-Style Recipe Tenders 1 (12 ounce) package

3. Onion, chopped 1 medium

4. Garlic, crushed 3 cloves

5. Cumin seed ½ teaspoon

6. Black mustard seed ½ teaspoon

7. Ground turmeric 1 teaspoon

8. Ground cumin 1 teaspoon

9. Ground coriander 1 teaspoon

10. Chili powder 1 teaspoon

11. Salt 1 teaspoon

12. Tomato puree 2 teaspoons

13. Chickpeas (garbanzo beans), drained 1 (8 ounce) can

14. Diced tomatoes 1 (14 ounce) can

15. Vegetable broth 1 cup

16. Garam masala 1 teaspoon

How to cook deliciously - Quorn and Chickpea Curry

1 . Stage

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

2 . Stage

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.

3 . Stage

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.