Quorn and Chickpea Curry Recipe

Quorn and Chickpea Curry Recipe

How To Make Quorn and Chickpea Curry

Take a quick trip to South Asia with our delicious Indian recipes! Make your own take on curry, biryani, and other famous Indian dishes with these recipes. Have fun cooking spicy and tangy Indian recipes like tikka masala or tandoori. We have all kinds of Indian curry recipes and even desserts too! So, what are you waiting for? Let’s get cooking! 

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 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


  1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes.

  2. Add the minced garlic and grated ginger to the pan and cook for another minute.

  3. Sprinkle the curry powder, ground cumin, ground coriander, and turmeric powder over the onion mixture. Cook for 1-2 minutes until fragrant, stirring continuously.

  4. Add the drained chickpeas, Quorn pieces, diced tomatoes, and vegetable broth to the pan. Stir well to combine all the ingredients.

  5. 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.

  6. Serve the Quorn and chickpea curry over cooked rice. Garnish with fresh cilantro.


  • 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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