Quorn Pieces, Tomato and Turmeric Curry

Name: Quorn Pieces, Tomato and Turmeric Curry
Cook time: 1 h
Total time: 1 h
Yield: 4-6
Ingredients: 300g Quorn Pieces; 2 tbsp sunflower oil; 3 medium onions, thinly sliced; 3cm piece fresh ginger, grated; 4 garlic cloves, crushed; ½ tsp cumin seeds; 1 tsp turmeric; ½ tsp chilli powder (or more to taste); ½ tsp garam masala; ½ tsp sea salt; 3 large tomatoes, chopped; 1 tbsp tomato puree; Splash of water; Handful of freshly chopped coriander; Sea salt to taste; 125g wholemeal flour; Pinch of salt; 1 tbsp coconut oil (or sunflower oil); 60g water; 250g natural yoghurt; ½ small onion, finely diced

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This moreish curry recipe is based around the latest spice craze – turmeric. Turmeric, ginger, garlic, garam marsala and cumin blend together to create an enticing spice mix that’s rich in exotic aromas and ready in a flash. Serve with coriander rice and our recipe for simple chapatis, made using just 4 ingredients – wholemeal flour, oil, water and a pinch of salt.

Indian Food

Serves 4-6

60 mins

A Challenge

86 cals
(Per serving)

Ingredients

300g Quorn Pieces
2 tbsp sunflower oil
3 medium onions, thinly sliced
3cm piece fresh ginger, grated
4 garlic cloves, crushed
½ tsp cumin seeds
1 tsp turmeric
½ tsp chilli powder (or more to taste)
½ tsp garam masala
½ tsp sea salt
3 large tomatoes, chopped
1 tbsp tomato puree
Splash of water
Handful of freshly chopped coriander
Sea salt to taste

Chapatis

125g wholemeal flour
Pinch of salt
1 tbsp coconut oil (or sunflower oil)
60g water

Onion Raita

250g natural yoghurt
½ small onion, finely diced

Method

Heat the oil in a frying pan and add the onions. Cook over a medium heat for 10 minutes, or until soft and golden brown.
Add the ginger and garlic and cook for a further 3-5 minutes.
Add the cumin seeds and turmeric, stir well then add the chilli powder and garam masala and cook out the spice for a few minutes, stirring so that they don’t catch on the bottom of the pan.
Add the tomatoes, tomato puree and a splash of water to the pan and stir to combine. Cover and cook for 20 minutes until the tomatoes have broken down, adding more water as necessary.
Meanwhile, make the chapatti dough. Add the flour and salt to a large mixing bowl. Combine the water and coconut oil and add to the flour. Mix to form a soft dough. Tip out onto a floured surface and knead until smooth. Divide into six balls and roll each one out into a thin circle.
Put to one side while you add the Quorn Pieces to the sauce and continue to cook the curry for 8 minutes (10 if cooking from frozen).
Preheat a frying pan until hot then cook the chapatis one at a time, cooking for 2 minutes on each side. Keep warm in a clean tea towel until ready to serve.
Stir the coriander into the sauce and season to taste. Mix the onion and yoghurt together.
Serve with coriander rice, onion raita and the chapatis.

Chefs tip

Try serving with brown or wild rice for added fibre.

Recipe inspiration

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