Here's a recipe for Tikka Curry of Chickpea and Quorn that serves 4 people:
- 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
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.
Add the Quorn pieces to the pan and cook for a further 5 minutes, stirring occasionally, until they are lightly browned.
Add the Tikka curry paste to the pan and stir well to combine with the Quorn and onions.
Add the chopped tomatoes, vegetable stock, and drained chickpeas to the pan, and stir well.
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.
Season with salt and pepper to taste.
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!