Quorn and Chickpea Curry - A Healthy and Delicious Vegetarian Dish

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

1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until golden brown.
2. Add the minced garlic and grated ginger to the pan and cook for another minute.
3. Add the curry powder, turmeric, cumin, coriander, and paprika to the pan and cook for a minute, stirring constantly.
4. Pour in the chopped tomatoes and bring the mixture to a simmer. Cook for 5 minutes, until the tomatoes start to break down.
5. Add the drained and rinsed chickpeas and Quorn pieces to the pan. Stir well to combine all the ingredients.
6. Pour in the coconut milk and season with salt to taste. Stir again.
7. Cover the pan and let the curry simmer for 15 minutes, until the flavors are well combined and the Quorn is cooked through.
8. Garnish with fresh cilantro and serve hot with rice or naan bread.

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