For earlier information, this rich and delicious vegetarian curry is made with Quorn and Chickpeas. Try to serve it over basmati rice.

Ready in: 50min (Prep: 15min, Cook: 35min)
Serves: 4

Ingredients

• Vegetable oil (divided) – 2 tablespoons
• Quorn pieces – 1 (350g) packet
• Medium onion (chopped) – 1
• Garlic (crushed) – 3 cloves
• Cumin seed – 1/2 teaspoon
• Black mustard seed – 1/2 teaspoon
• Ground turmeric – 1 teaspoon
• Ground cumin – 1 teaspoon
• Ground coriander – 1 teaspoon
• Chilli powder – 1 teaspoon
• Salt – 1 teaspoon
• Tomato purée – 1 dessertspoon
• Chickpeas (drained) – 1 (400g) tin
• Chopped tomatoes – 1 (400g) tin
• Vegetable stock – 250ml (8 fl oz)
• Garam masala – 1 teaspoon

Method

1. Over a medium high heat, heat 1 tablespoon oil in a frying pan or wok. 
2. Cook the Quorn in the heated oil until it turns golden brown, and then set aside.
3. Using the same frying pan, heat the remaining 1 tablespoon oil over a medium heat. 
4. Cook the garlic, onion, cumin seed and mustard seed in the heated oil for about 3 to 5 minutes until the onion becomes soft. 
5. Then season with the ground turmeric, coriander, cumin, chilli powder and salt. 
6. Mix in the tomato purée, and then stir in Quorn, chickpeas, vegetable stock and chopped tomatoes. Bring it to the boil.
7. Reduce the heat to medium low and simmer for about 20-25 minutes. 
8. Now, remove from heat and mix in the garam masala. Then serve!