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Quorn and chickpea curry

This vegetarian Quorn and chickpea curry is perfect for midweek suppers or you can serve it as part of and Indian feast. Make it as spicy as you like  -  I made it with medium curry powder. Serve it with basmati rice or naan bread and chutney on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 large carrot
  • 1 Tbsp vegetable oil
  • 1 Tbsp curry powder
  • ½ tsp Turmeric
  • 1 tsp paprika
  • 1 tsp Garam masala
  • 1 star anise
  • 1 bay leaf
  • 1 tin plum tomatoes
  • 500 ml vegetable stock
  • 300 g Quorn pieces
  • 1 tin chickpeas
  • 2 Tbsp chopped coriander

Method
 

  1. Thinly slice the onion and garlic, finely chop the carrot.
  2. Heat the oil in a large saucepan and gently sauté the onion and garlic for about 5 minutes. Add the carrot bits and sauté for another 3 minutes, then add the spices and stir for a few seconds.
  3. Add the tomatoes, and using the tin, add a couple of cans of water, then the stock cube or powder.
  4. Add the bay leaf and star anise. Bring to the boil and cook for 15 minutes until you get a nice, thick stew.
  5. Drain the chickpeas and add to the stew together with the Quorn cubes. Cook for another 12 minutes, then stir in the coriander leaves and serve.