Name: Mandarin, Chickpea & Quorn Curry
Yield: 4
Ingredients: 23 Chopped onions; 1 Bag of Quorn chicken pieces - look out for it when its on offer.; 250 g Chickpeas precooked, or a tin of.; 1 Tin of Mandarin oranges - keep the juice; 1 Tin of chopped tomatoes or 400ml tomato base sauce; 1 tbsp Curry powder (personal choice, we like the cheap madras one from Home Bargains); 2 tsp Garlic; 1 pt Stock - made from 1 stock cube dissolved in boiled water and topped up with the mandarin juice to make a pint.

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Yields4 Servings

23 Chopped onions

1 Bag of Quorn chicken pieces - look out for it when its on offer.

250 g Chickpeas precooked, or a tin of.

1 Tin of Mandarin oranges - keep the juice

1 Tin of chopped tomatoes or 400ml tomato base sauce

1 tbsp Curry powder (personal choice, we like the cheap madras one from Home Bargains)

2 tsp Garlic

1 pt Stock - made from 1 stock cube dissolved in boiled water and topped up with the mandarin juice to make a pint.

Fry onions in a little oil until soft, then add to that garlic and curry powder and a tbsp of stock. Give it a good mix in to form a paste.

Add to that your [frozen] quorn chicken pieces and chickpeas. Again give it a good mix so that your quorn is covered in your curry/onion paste.

Next add a tin of tomatoes (or tomato base sauce) and the stock. Bring to boil and simmer for about 20-25 mins until the liquid has reduced a bit.

Thicken with cornflour as you like it then add your mandarin oranges.

After tasting and liking the tangy curry taste, I chucked in a handful of sultanas too. Well, why not?

Serve on fluffy white basmati rice.

CategoryCurry, Vegetarian

Ingredients