Ingredients and Weight:
- Quorn pieces: 500g
- Chickpeas, canned: 400g, drained and rinsed
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, grated
- Tomatoes: 1 can (14.5 oz), diced
- Tomato paste: 2 tablespoons
- Curry powder: 2 tablespoons
- Garam masala: 1 teaspoon
- Cayenne pepper: 1/4 teaspoon (or to taste)
- Salt: to taste
- Vegetable broth: 1 cup
- Coconut milk: 1 can (14 oz)
- Cilantro, for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large skillet or Dutch oven, heat a little olive oil over medium heat.
- Add the Quorn pieces and cook until browned on all sides.
- Add the onion, garlic, and ginger and cook for 5-7 minutes, until softened.
- Stir in the tomatoes, tomato paste, curry powder, garam masala, and cayenne pepper.
- Add the chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the coconut milk and cook for an additional 10 minutes, or until the curry has thickened to your desired consistency.
- Season with salt to taste, and garnish with cilantro.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 35g
- Protein: 25g
- Fiber: 10g
Dish Characteristics:
- Warm and comforting
- Perfectly balanced blend of spices
- Rich and creamy texture
- Satisfying for both vegetarians and meat-eaters
User Comments:
- "This curry is absolutely delicious! The flavor is spot-on, and it's so easy to make."
- "I love the combination of Quorn and chickpeas. It gives the curry a great texture."
- "This is a great dish to make for a crowd. It's flavorful and satisfying, and it always gets rave reviews."
Special Precautions and Tips:
- If you don't have Quorn, you can substitute tofu or another meat substitute.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- For a vegan version, omit the coconut milk.
