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!
10 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
- 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.
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.
