Quorn and Chickpea Curry

Recipe View 7 mins Sauté Quorn: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the Quorn™ Chicken-Style Recipe Tenders and cook, stirring occasionally, until golden brown. This should take approximately 5-7 minutes. Remove from the pan and set aside.

Recipe View 5 mins Bloom the Spices: In the same pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, crushed garlic, cumin seeds, and black mustard seeds. Cook for 3-5 minutes, or until the onion becomes soft and translucent, releasing their fragrant aromas.

Recipe View 1 mins Layer the Flavors: Season the onion mixture with ground turmeric, cumin, coriander, chili powder, and salt. Stir well to combine. Add the tomato puree and cook for another minute, allowing the flavors to meld together.

Recipe View 25 mins Simmer to Perfection: Return the cooked Quorn to the pan. Add the drained chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 20-25 minutes, allowing the flavors to deepen and the sauce to thicken.

Recipe View 1 mins Finishing Touch: Remove the curry from the heat and stir in the garam masala. This final touch will add a warm, aromatic note to the dish.