Ingredients50 m servings 273
- 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.
Per Serving: 273 calories; 10.3 30.7 16.8 0 1471 Full nutrition
ReviewsRead all reviews 15
After following this recipe to a T I enjoyed a succulent hearty meal followed by a not so savory trip to the toilet. The diarrhea was horrific. I swear I could smell the curry as it exploded out...
We love this recipe at our house! I've found that if I mix the ground spices together over the weekend or sometime when I'm waiting for something to finish in the kitchen and seal them in a zip...
Very good - not quite like Indian curry from the restaurant but very good! And I love Quorn!
This is a fantastic recipe. I used half the Quorn and a 15oz can of chickpeas (we like more beans). I also use canned tomatoes with green chiles in it to give it an extra kick. My life partner a...
my husband and i both like this a lot - we will make it again - it was a deep red color and was great over rice - i'm sure you could even add other vegetables if you wish - i think i may add bro...
I have made this recipe as written several times with great results. Highly recommended.
This tasted very good and was very easy. I would definitely make it again.
delicious!! this is a great use for Quorn also, it went so well. Thanks for the great recipe!!