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A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

  • 300g Quorn Pieces

  • 500g Maris Piper potatoes

  • Drizzle of olive oil

  • 1 onion, sliced

  • 1 tbsp tomato puree

  • 2 tsp cumin seeds

  • 2 tsp mustard seeds

  • 1 tsp turmeric

  • ½ tsp chilli powder

  • 1 red chilli, sliced

  • 1 thumb ginger, sliced into matchsticks

  • 250ml very low salt vegetable stock

  • 100g spinach

  • To serve:

  • Coriander leaves

  • Sliced red chilli

Method

  1. Cut the potatoes into bite sized chunks. Place in a saucepan and cover with cold water. Bring to the boil and boil for 10 minutes or until the potatoes are just tender. Remove from the heat and drain the potatoes.
  2. Heat a drizzle of olive oil in a non-stick frying pan over a medium heat. Add the onion and sauté for 5 minutes. Then add the tomato puree, spices, red chilli and ginger and cook for a further 1 minute.
  3. Add the Quorn Pieces, stock and cooked potatoes. Bring to a simmer, cover and cook for 8 minutes.
  4. Add the spinach and cook, covered for a further 1-2 minutes.

To serve:

  1. Spoon into warmed serving bowls and garnish with coriander leaves and red chilli.

Chefs tip

Why not swap the spinach in this recipe for cavolo nero when in season.

Recipe Inspiration

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