Recipe Quorn™ and Chickpea Curry (Vegetarian)

Required Ingredients:

• 2 tablespoons vegetable oil
• 1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• 1/2 teaspoon cumin seed
• 1/2 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

Preparing/Cooking:

• 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.

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