About this recipe: A rich and delicious vegetarian curry made with chickpeas and Quorn. Serve over basmati rice.
Really yummy. I wasn't sure if quorn and chickpeas would work together, but it was great. Will definitely make again, and may add a little bit more cumin and coriander. - 14 Oct 2010
This was lovely! I transfered it to the slowcooker for 2 hours on high after bringing everything to the boil. Add more chilli if you like your curry spicy! I used black sesame seeds instead of mustard seeds because the man in the shop sold me the wrong thing - I thought, blow it, I'll try this and it worked out fine. I would leave it out next time though. - 05 Aug 2010
This was excellent. I did add more cumin and coriander as I like the taste. Not having black mustard seeds I used white. Also I added potobellinni mushrooms as I didn't have enough Qourn. - 30 Sep 2010