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Spicy Quorn Curry with Potatoes & Peas

Serves: 4

Cost Cutting Quick Make

This tasty one-pot curry is a lifesaver on chilly weekday evenings - serve with a side of rice or crispy poppadums

Spicy Quorn Curry with Potatoes & Peas Recipe: Veggie Magazine

Ingredients:

1 pack of Quorn Fillets
1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
3cm piece of root ginger, finely chopped
2 tbsp curry powder
2 tsp garam masala
1 tsp ground cumin
4 cardamon seeds
250g tinned tomatoes
300ml vegetable stock
4 parboiled potatoes, each cut into 4 pieces
200g frozen peas
bunch of fresh coriander, finely chopped

method:

  • Heat the oil in a saucepan and fry the onion until soft. Add the garlic, ginger and spices and cook for 5 minutes, stirring occasionally.
  • Add the tomatoes and water, bring to the boil, then reduce the heat and simmer for 15 minutes. Add the potatoes and Quorn Fillets - cook for a further 20 minutes.
  • Add the peas and simmer for a further 5 minutes. Garnish with fresh coriander to serve.
Print Recipe https://www.quorn.co.uk/

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