“CHICKEN” AND CHICKPEA CURRY RECIPE

Food

Curry is probably the meal I cook the most, other than pasta, and I thought I’d try making one using the new(ish) Quorn Vegan Pieces.

I don’t tend to measure ingredients out when I’m making a curry, I just add things as I go along and keep doing so until it tastes how I want it.

Ingredients: 
1 can of chopped tomatoes
1 can of chickpeas
Handful of Quorn Vegan Pieces
5 or 6 Broccoli Florets
Handful of spinach
Turmeric, Garam Masala, Cumin, Cayenne Chilli Pepper, Coriander, Garlic Power, Onion Power, Salt and Pepper

Method:
-While the broccoli is boiling in a pan, add the chopped tomatoes to a frying pan and stir in the garlic and onion powder, salt and pepper.
– Add the drained chickpeas and a generous amount of all of the other spices listed above.
– Once the broccoli has softened, add that and the vegan Quorn pieces into the mix and stir.
– Leave to simmer for about 20 minutes to allow the Quorn to cook through and the curry to reduce slightly – and add more of the spices if necessary.
– A few minutes before serving, throw in the spinach and stir.
– Serve and enjoy.

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