Nutritious Chickpea Curry with Quorn Mince

Name: Nutritious Chickpea Curry with Quorn Mince
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Ingredients: 500g Quorn Meat Free Mince; [https://www.quorn.co.uk/products/vegetarian-mince]; Rapeseed oil for frying; 1 yellow onion; 2 cloves of garlic; 3 tablespoons rapeseed oil; 1 can of coconut milk (400g); 2 teaspoons cumin; Salt & pepper to taste; Water; 1 can chickpeas, rinsed and drained; 130g fresh spinach; 1 lime; For serving:; 400g oats; Fresh coriander (chopped); Sesame seeds

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A chickpea and spinach curry made with Quorn Mince topped with sesame seeds and served with a side of cooked oats and a wedge of lime.

Nutritious, warming and full of flavour! This spicy curry dish made with Quorn Mince and chickpeas is simply perfect when you want something quick and tasty.

Quick And Easy Vegan And Vegetarian Recipes Vegetarian Mince Recipes Vegetarian and Vegan Curry Recipes

Serves 4

25 mins

Easy

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

High in Protein

No Artificial Ingredients

High in Fibre

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Ingredients

500g Quorn Meat Free Mince
Rapeseed oil for frying
1 yellow onion
2 cloves of garlic
3 tablespoons rapeseed oil
1 can of coconut milk (400g)
2 teaspoons cumin
Salt & pepper to taste
Water
1 can chickpeas, rinsed and drained
130g fresh spinach
1 lime
For serving:
400g oats
Fresh coriander (chopped)
Sesame seeds

Method

Boil the oats according to the instructions on pack and set aside.
Peel and chop the onion and garlic, then fry in oil for a couple of minutes. Add the cumin.
Next, add Quorn Mince to the onion and garlic then fry until nicely coloured. Add salt and pepper to taste and stir well to combine.
Add the coconut milk then fill the tin up with water and pour into the same pot. Next, pour in the drained chickpeas.
Let the pan boil for 15 minutes then remove from the heat and stir in the spinach.
Add the grated lime peel and squeeze in the juice.
Sprinkle sesame seeds and the chopped coriander over the curry and serve with a side of cooked oats.