Name: Mandarin, Chickpea & Quorn Curry
Ingredients: 2-3 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 tsp Curry powder (personal choice, we like the cheap madras one from Home Bargains); 2 tbsp Garlic; 1 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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Yields1 Serving

2-3 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 tsp Curry powder (personal choice, we like the cheap madras one from Home Bargains)

2 tbsp Garlic

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

In a pan, fry the onions in a little oil until soft. Then add garlic, curry powder, and a tablespoon of stock. Mix well to form a paste.

Add the frozen Quorn chicken pieces and chickpeas to the pan. Mix well so that the Quorn is covered in the curry/onion paste.

Pour in a tin of tomatoes (or tomato base sauce) and the remaining stock. Bring to a boil and simmer for about 20-25 minutes until the liquid has reduced.

If desired, thicken the curry with cornflour to your preferred consistency. Then add the mandarin oranges and sultanas for tangy flavor.

Serve the curry on fluffy white basmati rice.

CategoryCurry, Vegetarian

Ingredients