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Mandarin, Chickpea & Quorn Curry

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.
1

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.

2

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

3

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.

4

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

5

Serve the curry on fluffy white basmati rice.