Mandarin, Chickpea & Quorn Curry

PennyBy Penny  ,

April 3, 2015

Mandarins and a sweetness to this curry

  • Prep: 15 mins
  • Cook: 35 mins
  • Yields: 4 servings


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


1Heat 1 tbspn oil in a large frying pan.

2Cook the Quorn iuntil golden brown.

3Set aside.

4Using the same

5Add the remaining 1 tbspn oil

6Cook onion, garlic, cumin seed and mustard seed in for 3 to 5 minutes, or until the onion is softened

7Add the ground turmeric, cumin, coriander, chilli powder and salt.

8Mix in tomato purée cook for 2 minutes

9Stir through the Quorn, chickpeas, chopped tomatoes and vegetable stock.

10Bring to the boil, reduce heat and simmer for 20 to 25 minutes.

11Add the drained mandarins and heat through

12 Remove from heat, and mix in garam masala.

13Serve on a bed of rice