About this recipe:I made this recipe up for my low fat diet. Now it's one of my favourite quick meals. It freezes well, so if you have left-overs you can keep it for another quick meal. This is plenty for 1 person with a big appetite!
1 medium carrot, peeled and cut into small-ish cubes
1/4 butternut squash, peeled and cubed.
1/2 onion, finely sliced
2 cloves garlic, finely chopped
2 to 3 mushrooms, sliced
1 handful broccoli florets
1 handful cauliflower florets
2 tablespoons frozen peas
1/2 bag of Quorn® pieces (chilled or frozen)
1 tablespoon sultanas (optional)
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon curry powder
1 tablespoon tomato puree
2 teaspoons lemon juice
1 curry OXO® cube, dissolved in 1/4 pint of water
1 chicken stock cube, dissolved with the curry cube
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Method Prep:20min › Cook:25min › Ready in:45min
Pre-cook the carrots and butternut squash in boiling water until just tender (I do mine in the microwave).
Meanwhile, fry the onion and garlic in a little oil for a few minutes in a saucepan or frying pan that has a lid.
Drain the carrot and butternut squash and add to the onion with the rest of the vegetables. Stir fry for a few minutes. Add the Quorn and sultanas (if using).
Put all the spices, tomato puree and lemon juice into a small bowl and blend together. Add to the veg and Quorn and stir. Add the stock and stir well.
Simmer with a lid on the pan for 10 to 15 minutes, stirring frequently, or until all the veg is tender.
If it's not thick enough for you, add a little cornflour mixed with a little cold water - bit by bit.
Serve with basmati rice.
You can always vary the vegetables you use - add your favourites, i.e. red pepper, a chopped chilli, sweet potato - in fact, anything you have to hand or left over. Add a little sweetener if you like a sweeter flavour or a dollop of mango chutney.