Vegetarian Chicken Saag Curry with Quorn Pieces
Serves 4
50 mins
304 cals
(Per serving)
Rustle up a little taste of America’s rich Southwest with this hunger-busting hotpot. Sweet potatoes, rice, salsa, kidney beans and stock cooked gently with Quorn Pieces and cayenne pepper joining the party, this will become a family favourite meal idea. Add a little fresh coriander and cheese to melt on top, and you’ll be more than ready to settle into your ranch for the night.
Serves 4
50 mins
Easy
435 cals
(Per serving)
11g of fat
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
Serves 4
50 mins
304 cals
(Per serving)
Serves 4
60 mins
242 cals
(Per serving)
Serves 4
20 mins
485 cals
(Per serving)
Serves 4
17 mins
407 cals
(Per serving)
(171)
3 out of 5 stars
Emma
4 out of 5 stars
After reading the reviews I changed a few things. I cooked the rice first, then added the sweet potatoes to the pot. In a separate frying pan I had Quorn, salsa, kidney beans, stock etc. Drained the rice and potatoes and added them to the pan for the last fifteen minutes. We all enjoyed it and would have it again.
Rachael
3 out of 5 stars
Really nice and simple one pot dish. I used probably double the water in mine, and did add extra seasoning and coriander.
Quorny McQuornface
4 out of 5 stars
Whole fam loved this - a rare thing. Having seen Jonny's feedback on taste, I did add extra salsa, coriander, cheese and a dessert spoon of Worcestershire sauce. Delish! Further tip: sweet potato would prob benefit from a pre-saute step.
We're so glad you all loved this recipe! It's great to hear how you've been experimenting with it too - sounds yummy!
Jonny
1 out of 5 stars
Love your recipes but this isn’t one of them. Lacks so much flavour! All gets lost in the cooking..
Sorry you didn’t love this recipe as much as some of our others Jonny. Maybe try experimenting with this one though and add some extra spices if you prefer a bit more flavour! Let us know if you do....