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Quorn® and veg curry

  • 1serving
  • 45minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, P
MineralsCopper, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium carrot, peeled and cut into small-ish cubes

  2. 1/4 butternut squash, peeled and cubed.

  3. 1/2 onion, finely sliced

  4. 2 cloves garlic, finely chopped

  5. 2 to 3 mushrooms, sliced

  6. 1 handful broccoli florets

  7. 1 handful cauliflower florets

  8. 2 tablespoons frozen peas

  9. 1/2 bag of Quorn® pieces (chilled or frozen)

  10. 1 tablespoon sultanas

  11. 1 teaspoon ground cumin

  12. 1 teaspoon ground ginger

  13. 1 teaspoon turmeric

  14. 1 teaspoon curry powder

  15. 1 tablespoon tomato puree

  16. 2 teaspoons lemon juice

  17. 1 curry OXO® cube, dissolved in

  18. 1/4 pint of water

  19. 1 chicken stock cube, dissolved with the curry cube

Instructions Jump to Ingredients ↑

  1. Pre-cook the carrots and butternut squash in boiling water until just tender (I do mine in the microwave).

  2. Meanwhile, fry the onion and garlic in a little oil for a few minutes in a saucepan or frying pan that has a lid.

  3. Drain the carrot and butternut squash and add to the onion with the rest of the vegetables. Stir fry for a few minutes. Add the Quorn and sultanas (if using).

  4. Put all the spices, tomato puree and lemon juice into a small bowl and blend together. Add to the veg and Quorn and stir. Add the stock and stir well.

  5. Simmer with a lid on the pan for 10 to 15 minutes, stirring frequently, or until all the veg is tender.

  6. If it's not thick enough for you, add a little cornflour mixed with a little cold water - bit by bit.

  7. Serve with basmati rice.

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