How To Make Quorn and Chickpea Curry
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Serves:
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 tbsp ginger, grated
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 pack (12 oz) Quorn pieces
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt, to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
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Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes.
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Add the minced garlic and grated ginger to the pan and cook for another minute.
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Sprinkle the curry powder, ground cumin, ground coriander, and turmeric powder over the onion mixture. Cook for 1-2 minutes until fragrant, stirring continuously.
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Add the drained chickpeas, Quorn pieces, diced tomatoes, and vegetable broth to the pan. Stir well to combine all the ingredients.
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Season with salt to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to develop.
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Serve the Quorn and chickpea curry over cooked rice. Garnish with fresh cilantro.
Nutrition
- Calories : 280kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 800mg
- Total Carbohydrates : 32g
- Dietary Fiber : 8g
- Sugar : 6g
- Protein : 18g
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