Simple Quorn, Pea and Potato curry
Calories:
Ingredients
- 4 medium potatoes
- 1 tbsp oil
- 1 onion, halved then sliced
- 200 g frozen Quorn chicken-style pieces (~ 1 1/2 cups) - use the vegan ones if necessary
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tbsp Durban masala or mild curry powder
- 2 tsp garam masala
- 1 tsp ground cumin
- 4 cardamom seeds (optional)
- 400 g tin chopped tomatoes (~ 1 1/3 cups)
- 250 ml vegetable stock (~ 1 cup)
- 200 g peas (~ 1 cup) - I used tinned, but frozen would be good too
- Small bunch fresh coriander (cilantro)
Instructions
- Cut the potatoes into chunks, and boil in a large pan of water until nearly soft.
- Meanwhile, heat the oil in a large, deep frying pan, and add the sliced onion and Quorn pieces. Cook over a medium heat for 5 minutes, until just turning golden. Add the garlic and ginger, along with the curry powder, garam masala, ground cumin and cardamom seeds, and cook for another 2 minutes.
- When the potatoes are cooked, drain them and add them to the pan along with the chopped tomatoes, vegetable stock, and peas. Bring to a gentle simmer, and allow to cook for at least 10 minutes, or until you're ready to eat. Serve hot, topped with plenty of fresh coriander
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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