300g mixed vegetables (peas, carrots, broccoli and cauliflower)
100ml freshly boiled water
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Method Prep:15min › Cook:30min › Ready in:45min
Grind the cardamom pods, salt, paprika, coriander, ginger, herbs, chilli-powder, turmeric, cumin seed and peppercorns in a pestle and mortar until the pods are well ground and the spices are well mixed. For picky eaters, fish out the cardamom husks with a fork. Leave them in for better flavour.
Gently heat the oil in a pan (I use a non-stick wok) over a medium-high heat. On my electric hob this is 4-5 out of 6.
Add the ground herbs and spices to the hot oil and stir constantly for about 30 seconds. Crumble or stir in the stock cube (depending on whether it's a powdery or oily one) before adding the onion and garlic. Cook for another 2 minutes until the onion starts to soften.
Add the Quorn pieces and cook for another 10 minutes, stirring often to make sure they get well coated in the spice mixture.
Add the mixed vegetables and 100ml of freshly boiled water and stir well.
Reduce heat to medium, cover the pan with a lid and simmer for 20 minutes, stirring occasionally.
For better flavour, replace the chilli-powder with a finally chopped fresh chilli (discard the seeds unless you want it hotter) and replace the ground ginger with 1/2 inch of freshly grated ginger root
When serving with naan bread, pre-heat the oven to 200 C / Gas 6, dab water on both sides of each naan and heat for 10 minutes before serving, turning them over after 5 minutes. Bear in mind that naan bread adds about 400 calories to each serving!
For a non-vegetarian dish, substitute the Quorn with diced chicken breast and use a chicken stock-cube.