Here's a recipe for Tikka Curry of Chickpea and Quorn that serves 4 people:
Ingredients:
- 1 can of chickpeas, drained and rinsed
- 300g Quorn pieces
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp Tikka curry paste
- 1 can of chopped tomatoes
- 1 cup vegetable stock
- Salt and pepper to taste
- Fresh coriander, chopped (optional)
- Basmati rice, to serve
Instructions:
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In a large pan or wok, heat the vegetable oil over medium-high heat. Add the chopped onions and garlic, and sauté for 2-3 minutes until they become soft and translucent.
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Add the Quorn pieces to the pan and cook for a further 5 minutes, stirring occasionally, until they are lightly browned.
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Add the Tikka curry paste to the pan and stir well to combine with the Quorn and onions.
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Add the chopped tomatoes, vegetable stock, and drained chickpeas to the pan, and stir well.
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Bring the curry to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sauce has thickened and the Quorn pieces and chickpeas are cooked through.
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Season with salt and pepper to taste.
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Serve hot with a sprinkle of fresh coriander (optional) on top, along with a side of fluffy basmati rice serve with fresh spinach
Enjoy your delicious Tikka Curry of Chickpea and Quorn!