Quorn And Chickpea Curry Recipes

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QUORN™ AND CHICKPEA CURRY



Quorn™ and Chickpea Curry image

If you ever fancy a curry that contains more than just vegetables, then try this Quorn™ recipe - it's easy to make and tastes great! Best served with Pilau/Basmati rice.

Provided by Julie MacMillan

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 16

2 tablespoons vegetable oil
1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
1 medium onion, chopped
3 cloves garlic, crushed
½ teaspoon cumin seed
½ teaspoon black mustard seed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
2 teaspoons tomato puree
1 (8 ounce) can chickpeas (garbanzo beans), drained
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 teaspoon garam masala

Steps:

  • Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
  • Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.
  • Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 30.7 g, Fat 10.3 g, Fiber 8.1 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 1470.9 mg, Sugar 5.6 g

ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY



One-pot Chickpea Curry (Under 300 Calories) Recipe by Tasty image

Here's what you need: onion, garlic, coriander powder, cumin, turmeric, chili flakes, salt, ginger, tomatoes, lentils, coconut cream, broccoli, chickpeas, spinach, lemon, low-fat natural yogurt, fresh coriander

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 onion, diced
2 cloves garlic, crushed
2 teaspoons coriander powder
1 teaspoon cumin
1 teaspoon turmeric
1 pinch chili flakes
1 pinch salt
1 ginger, 1 1/2 inch (3 cm) piece, chopped
4 tomatoes, chopped
4 tablespoons lentils
4 tablespoons coconut cream
1 ⅓ cups broccoli, florets
1 can chickpeas, drained and rinsed
½ cup spinach
½ lemon, juiced
low-fat natural yogurt, optional
1 handful fresh coriander, chopped, optional

Steps:

  • Fry the onion and garlic in a little oil for 3 minutes.
  • Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
  • Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
  • Stir in the broccoli and cook for a further 4 minutes.
  • Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
  • Serve with natural yogurt and some chopped coriander.
  • Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 59 grams, Fat 10 grams, Fiber 17 grams, Protein 16 grams, Sugar 20 grams

QUORN™ AND CHICKPEA CURRY



Quorn™ and Chickpea Curry image

If you ever fancy a curry that contains more than just vegetables, then try this Quorn™ recipe - it's easy to make and tastes great! Best served with Pilau/Basmati rice.

Provided by Allrecipes Member

Categories     Indian Recipes

Time 50m

Yield 4

Number Of Ingredients 16

2 tablespoons vegetable oil
1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
1 medium onion, chopped
3 cloves garlic, crushed
½ teaspoon cumin seed
½ teaspoon black mustard seed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
2 teaspoons tomato puree
1 (8 ounce) can chickpeas (garbanzo beans), drained
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 teaspoon garam masala

Steps:

  • Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
  • Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.
  • Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 30.7 g, Fat 10.3 g, Fiber 8.1 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 1470.9 mg, Sugar 5.6 g

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