This Quorn and Chickpea Curry recipe is a healthy and delicious vegetarian dish that is packed with protein and flavor. Made with Quorn, a meat substitute made from mycoprotein, and nutritious chickpeas, this vegan curry is a great option for those looking for a meat-free meal. The curry is full of aromatic spices, including turmeric, cumin, and coriander, which give it a rich and exotic taste. This easy-to-make recipe is perfect for a quick weeknight dinner or for entertaining guests. Serve it with rice or naan bread for a complete and satisfying meal.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 can (400g) chopped tomatoes
- 1 can (400g) chickpeas, drained and rinsed
- 300g Quorn pieces
- 200ml coconut milk
- Salt, to taste
- Fresh cilantro, for garnish
Directions
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until golden brown.
- Add the minced garlic and grated ginger to the pan and cook for another minute.
- Add the curry powder, turmeric, cumin, coriander, and paprika to the pan and cook for a minute, stirring constantly.
- Pour in the chopped tomatoes and bring the mixture to a simmer. Cook for 5 minutes, until the tomatoes start to break down.
- Add the drained and rinsed chickpeas and Quorn pieces to the pan. Stir well to combine all the ingredients.
- Pour in the coconut milk and season with salt to taste. Stir again.
- Cover the pan and let the curry simmer for 15 minutes, until the flavors are well combined and the Quorn is cooked through.
- Garnish with fresh cilantro and serve hot with rice or naan bread.
