Ingredients

• 350 grams of Quorn pieces
• 1 onion
• 3 cloves of garlic
• 0.5 teaspoons of cumin seeds
• 0.5 teaspoons of black mustard seeds
• 1 teaspoon of turmeric
• 1 teaspoon of cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of chilli powder (hot or mild as desired)
• 1 teaspoon of salt
• 1 tablespoon of tomato puree
• 1 tin of chickpeas
• 1 tin of chopped tomatoes
• 250 ml of vegetable stock
• 1 teaspoon of garam masala

Method

1. In a large frying pan, fry the quorn pieces in about a teaspoon of oil until brown (10-15 minutes)
2. Remove the pieces from the pan and put to one side
3. Meanwhile, chop the onion and crush the garlic
4. Fry the onion and garlic for 3 to 5 minutes with the cumin and black mustard seeds
5. Add the turmeric, cumin, ground coriander, chilli powder and salt, mix well
6. Mix in tomato puree, quorn pieces, chickpeas, chopped tomatoes, and vegetable stock, mix well
7. Bring to the boil, reduce to a simmer for 20-25 minutes
8. Remove from the heat and stir through the mixture
9. Serve with mash potatoes or rice