Mandarin, Chickpea & Quorn Curry

PennyAuthorPenny
00DifficultyIntermediate

Mandarins and a sweetness to this curry

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Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 2 tbspn sunflower oil
 1 packet Quorn pieces
 1 medium onion, chopped
 3 cloves garlic, crushed
 0.5tspn cumin seed
 0.5 tspn black mustard seed
 1 tspn ground turmeric
 1 tsp ground cumin
 1 tspn ground coriander
 1 tspn chilli powder
 1 tspn salt
 1 dessertspoon tomato purée
 1 tin chickpeas, drained
 1 tin chopped tomatoes
 250ml vegetable stock
 1tspn Garam masala
 1 tin mandarins in juice

1

Heat 1 tbspn oil in a large frying pan.

2

Cook the Quorn iuntil golden brown.

3

Set aside.

4

Using the same

5

Add the remaining 1 tbspn oil

6

Cook onion, garlic, cumin seed and mustard seed in for 3 to 5 minutes, or until the onion is softened

7

Add the ground turmeric, cumin, coriander, chilli powder and salt.

8

Mix in tomato purée cook for 2 minutes

9

Stir through the Quorn, chickpeas, chopped tomatoes and vegetable stock.

10

Bring to the boil, reduce heat and simmer for 20 to 25 minutes.

11

Add the drained mandarins and heat through

12

Remove from heat, and mix in garam masala.

13

Serve on a bed of rice

Category,

Ingredients

 2 tbspn sunflower oil
 1 packet Quorn pieces
 1 medium onion, chopped
 3 cloves garlic, crushed
 0.5tspn cumin seed
 0.5 tspn black mustard seed
 1 tspn ground turmeric
 1 tsp ground cumin
 1 tspn ground coriander
 1 tspn chilli powder
 1 tspn salt
 1 dessertspoon tomato purée
 1 tin chickpeas, drained
 1 tin chopped tomatoes
 250ml vegetable stock
 1tspn Garam masala
 1 tin mandarins in juice

Directions

1

Heat 1 tbspn oil in a large frying pan.

2

Cook the Quorn iuntil golden brown.

3

Set aside.

4

Using the same

5

Add the remaining 1 tbspn oil

6

Cook onion, garlic, cumin seed and mustard seed in for 3 to 5 minutes, or until the onion is softened

7

Add the ground turmeric, cumin, coriander, chilli powder and salt.

8

Mix in tomato purée cook for 2 minutes

9

Stir through the Quorn, chickpeas, chopped tomatoes and vegetable stock.

10

Bring to the boil, reduce heat and simmer for 20 to 25 minutes.

11

Add the drained mandarins and heat through

12

Remove from heat, and mix in garam masala.

13

Serve on a bed of rice

Mandarin, Chickpea & Quorn Curry