Best 2 Quorn And Chickpea Curry Recipes

Quorn and Chickpea Curry: A Flavorful and Wholesome Plant-Based Delight

Indulge in a delectable culinary journey with our Quorn and Chickpea Curry, a vibrant and flavorful dish that caters to both vegetarians and meat enthusiasts alike. This savory curry combines the goodness of protein-packed Quorn and nutrient-rich chickpeas, creating a symphony of flavors that tantalize the taste buds. Dive into the aromatic blend of spices, including cumin, coriander, and turmeric, which infuse each bite with a warm and comforting essence. Accompanied by a medley of fresh vegetables, this wholesome curry promises a delightful and satisfying meal. Explore variations of this versatile recipe, including a slow-cooker option for effortless preparation and a vegan version that caters to dietary preferences. Get ready to embark on a culinary adventure with our Quorn and Chickpea Curry, a dish that promises to nourish both body and soul.

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QUORN™ AND CHICKPEA CURRY

Quorn™ and Chickpea Curry image

If you ever fancy a curry that contains more than just vegetables, then try this Quorn™ recipe - it's easy to make and tastes great! Best served with Pilau/Basmati rice.

Provided by Julie MacMillan

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
1 medium onion, chopped
3 cloves garlic, crushed
½ teaspoon cumin seed
½ teaspoon black mustard seed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
2 teaspoons tomato puree
1 (8 ounce) can chickpeas (garbanzo beans), drained
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 teaspoon garam masala

Steps:

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.
Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 30.7 g, Fat 10.3 g, Fiber 8.1 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 1470.9 mg, Sugar 5.6 g

QUICK CHICKPEA CURRY

Quick Chickpea Curry image

This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick (3 inches)
Pinch of ground cloves
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
Coarse salt and ground pepper
Chopped cilantro and lemon wedges (optional), for serving

Steps:

In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.

Nutrition Facts : Calories 285 g, Fat 6 g, Fiber 9 g, Protein 13 g, Sodium 459 g

Tips:

Use a good quality curry paste: This will make a big difference to the flavor of your curry. If you can, try to find a paste that is made with fresh ingredients.
Don't be afraid to adjust the spice level: If you like your curry mild, you can use less curry paste or add some yogurt or coconut milk to cool it down. If you like it hot, you can add more curry paste or some chili peppers.
Use a variety of vegetables: This will add color, texture, and nutrients to your curry. Some good choices include potatoes, carrots, onions, peppers, and broccoli.
Cook the vegetables until they are tender but still have a little bit of crunch: You don't want them to be mushy.
Add the chickpeas and Quorn at the end of the cooking process: This will prevent them from becoming tough.
Serve the curry with rice or naan bread: This will help to soak up the delicious sauce.

Conclusion:

This Quorn and chickpea curry is a delicious and easy-to-make vegan dish. It is packed with flavor and is perfect for a quick and easy weeknight meal. With its combination of protein-rich Quorn, chickpeas, and a variety of vegetables, this curry is sure to be a hit with everyone at your table.