Recipes
Quorn Pieces Festive Roll with Mushrooms & Chestnuts
Serves 4
90 mins
637 cals
(Per serving)
Made with Quorn Vegetarian Chicken Pieces
High in Protein
Gluten Free
Low in Saturated Fat
High in Fibre
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
- 300g Quorn Pieces
- 2 tbsp sunflower oil
- 3 medium onions, thinly sliced
- 3cm piece fresh ginger, grated
- 4 garlic cloves, crushed
- ½ tsp cumin seeds
- 1 tsp turmeric
- ½ tsp chilli powder (or more to taste)
- ½ tsp garam masala
- ½ tsp sea salt
- 3 large tomatoes, chopped
- 1 tbsp tomato puree
- Splash of water
- Handful of freshly chopped coriander
- Sea salt to taste
Chapatis
- 125g wholemeal flour
- Pinch of salt
- 1 tbsp coconut oil (or sunflower oil)
- 60g water
Onion Raita
- 250g natural yoghurt
- ½ small onion, finely diced
Method
- Heat the oil in a frying pan and add the onions. Cook over a medium heat for 10 minutes, or until soft and golden brown.
- Add the ginger and garlic and cook for a further 3-5 minutes.
- Add the cumin seeds and turmeric, stir well then add the chilli powder and garam masala and cook out the spice for a few minutes, stirring so that they don’t catch on the bottom of the pan.
- Add the tomatoes, tomato puree and a splash of water to the pan and stir to combine. Cover and cook for 20 minutes until the tomatoes have broken down, adding more water as necessary.
- Meanwhile, make the chapatti dough. Add the flour and salt to a large mixing bowl. Combine the water and coconut oil and add to the flour. Mix to form a soft dough. Tip out onto a floured surface and knead until smooth. Divide into six balls and roll each one out into a thin circle.
- Put to one side while you add the Quorn Pieces to the sauce and continue to cook the curry for 8 minutes (10 if cooking from frozen).
- Preheat a frying pan until hot then cook the chapatis one at a time, cooking for 2 minutes on each side. Keep warm in a clean tea towel until ready to serve.
- Stir the coriander into the sauce and season to taste. Mix the onion and yoghurt together.
- Serve with coriander rice, onion raita and the chapatis.
Chefs tip
Try serving with brown or wild rice for added fibre.
Recipe Inspiration
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The nation has spoken
(134)
4 out of 5 stars
Brad
3 out of 5 stars
A decent meal and everybody ate it all, but needs at least twice the spices in the recipe. A bit bland without adding some more flavour. Would also fry the quorn lightly in some spice next time, before adding to the sauce.
Response from Quorn
You made the recipe yours, adding more spices sounds like a lovely idea!
Angela B
5 out of 5 stars
Love this curry, its a weekly staple in our house
IndianGlobalVillager
3 out of 5 stars
Turmeric is hardly the "latest spice craze" - it is staple (along with cumin & coriander & garam masala) in any Indian kitchen. And please do not call it a "curry" ... have some respect for a centuries-old highly refined cuisine! The proof is in the eating.
Mummy bear
5 out of 5 stars
Lovely tasty curry. I added peas and sweet potatoes
Ruebs
5 out of 5 stars
Pleasantly surprised. Only added 2 tomatoes and chucked in chickpeas and some spinach for more nutrition. Tasty, quick (without the chapatis), would make again.
