Quorn® and veg curry

    45 min

    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!


    6 people made this

    Ingredients
    Serves: 1 

    • 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

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Pre-cook the carrots and butternut squash in boiling water until just tender (I do mine in the microwave).
    2. Meanwhile, fry the onion and garlic in a little oil for a few minutes in a saucepan or frying pan that has a lid.
    3. 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).
    4. 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.
    5. Simmer with a lid on the pan for 10 to 15 minutes, stirring frequently, or until all the veg is tender.
    6. If it's not thick enough for you, add a little cornflour mixed with a little cold water - bit by bit.
    7. Serve with basmati rice.

    Tip

    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.

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