Top Tips:
Try adding any type of tinned beans if available e.g. cannellini, lentils, butter beans.
Quorn fillets can be used instead of Quorn pieces. Just defrost and tear into pieces.
83
83
Serves:
1
tbsp
tikka paste
2
tsp
ground cumin
2
tsp
ground coriander
2
tsp
turmeric
0.5
tsp
chilli powder
75
ml
natural yoghurt
0.5
tbsp
tomato puree
2
garlic cloves (crushed)
300
g
Quorn pieces
1
onion(s) (chopped)
250
ml
vegetable stock
200
g
tinned chickpeas (drained)
100
g
fresh spinach leaves
Recipe submitted by: Quorn
Equipment needed: Hob, mixing bowl and saucepan.
Place the Quorn pieces, tikka paste, ground cumin, ground coriander, turmeric, chilli powder, natural yoghurt, tomato puree and garlic cloves in a bowl and mix well. Leave to marinate for at least 30 minutes.
Heat some oil in a pan and add the onion and fry for 3 minutes or until the onion is soft.
Add the Quorn marinade and stir fry for 5 minutes to cook the spices.
Gradually add the stock and chickpeas, mixing well, bring to the boil and then simmer, uncovered for 15 minutes.
Stir in the spinach and cook for a further minute.
Serve with rice and naan bread.
Try adding any type of tinned beans if available e.g. cannellini, lentils, butter beans.
Quorn fillets can be used instead of Quorn pieces. Just defrost and tear into pieces.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook