A rich and delicious vegetarian curry made with chickpeas and Quorn. Serve over basmati rice.
Ready in: 50min
2 tablespoons vegetable oil, divided
1 (350g) packet Quorn pieces
1 medium onion, chopped
3 cloves garlic, crushed
1/2 teaspoon cumin seed
1/2 teaspoon black mustard seed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon salt
1 dessertspoon tomato purée
1 (400g) tin chickpeas, drained
1 (400g) tin chopped tomatoes
250ml (8 fl oz) vegetable stock
1 teaspoon garam masala
Heat 1 tablespoon oil in a large frying pan or wok over medium high heat. Cook Quorn in oil until golden brown. Set aside.
Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.
Season with ground turmeric, cumin, coriander, chilli powder and salt. Mix in tomato purée, then stir in Quorn, chickpeas, chopped tomatoes and vegetable stock. Bring to the boil, reduce heat to medium low and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.