Vegetarian Chicken Saag Curry with Quorn Pieces

Name: Vegetarian Chicken Saag Curry with Quorn Pieces
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 300g Quorn Vegetarian Chicken Pieces; 2 1.5-inch pieces of fresh ginger; 2 cloves garlic; 1 large brown onion; 1 tsp ground coriander; 1 tsp garam masala; ½ tsp turmeric; 1 tsp ground cumin; 1 tsp hot chilli powder; 1 green chilli; 4 cardamom pods crushed; 1 tbsp vegetable oil; 160g baby spinach; 1 tbsp tomato purée; 1 10g vegetable stock cube dissolved in 500ml of boiled water.; 50g full fat natural yogurt; 200g basmati rice; ½ tsp turmeric; 2 cardamom pods crushed; 130g cherry tomatoes; 140g cucumber; A handful of fresh coriander leaves; 1 tbsp mango chutney; 1 tsp nigella seeds

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Vegetarian Chicken Saag made using Quorn Pieces served in a dark dish with a side of rice.

This fresh and tasty Vegetarian Chicken Saag Curry recipe is quick and easy to make! Made using Quorn Vegetarian Chicken Pieces simmered in a deliciously spicy and warming sauce and loaded with fresh spinach.

Served up this mouth watering vegetarian chicken curry with a vibrant Kachumber salad and turmeric basmati rice. Dinnertime just got served a flavour bomb!

Vegan & Vegetarian Fillets & Pieces Recipes Weeknight Dinner Recipes Indian Food Recipes Vegetarian and Vegan Curry Recipes

Serves 4

50 mins

Easy

304 cals
(Per serving)

8g of fat

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

No Soy

Ingredients

300g Quorn Vegetarian Chicken Pieces
2 1.5-inch pieces of fresh ginger
2 cloves garlic
1 large brown onion
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric
1 tsp ground cumin
1 tsp hot chilli powder
1 green chilli
4 cardamom pods crushed
1 tbsp vegetable oil
160g baby spinach
1 tbsp tomato purée
1 10g vegetable stock cube dissolved in 500ml of boiled water.
50g full fat natural yogurt

For the Turmeric Basmati Rice:

200g basmati rice
½ tsp turmeric
2 cardamom pods crushed

For the Kachumber salad:

130g cherry tomatoes
140g cucumber
A handful of fresh coriander leaves
1 tbsp mango chutney
1 tsp nigella seeds

Method

For the curry, peel and finely chop the onion, garlic, ginger, and green chilli. Add to a deep frying pan with the oil and cook on a medium heat until softened.
Add the Quorn Pieces and cook until browned slightly then add the tomato purée and spices, giving everything a stir until coated evenly with the spices.
Cook for a couple of minutes, stirring, then add the vegetable stock. Bring to the boil then reduce the heat and simmer for about 10 minutes until the sauce has thickened slightly.
Finely chop up the spinach and add to the pan. Cook for a couple of minutes until the spinach has wilted then season with salt to taste. Take the pan off the heat and stir through the yogurt.
For the Turmeric Basmati Rice, put the rice in a saucepan and wash with cold water three times to get rid of the excess starch. Put 350ml cold water, ½ tsp turmeric and 2 crushed cardamom pods with the rice and cover the pan with a tight fitting lid.
Put the pan on the heat and bring to the boil, then immediately turn the heat down to the lowest setting and leave to steam for 15 minutes. After 15 minutes turn off the heat, fluff up the rice with a fork and serve.
For the Kachumber Salad, cut the tomatoes into quarters and place in a bowl. Finely dice the cucumber and chop the coriander then add to the tomatoes along with the mango chutney and nigella seeds. Stir to combine.
Serve your Saag Curry and rice with the side salad and enjoy!