Chickpea and Quorn Curry Delight
Ingredients List
-
2 tablespoons vegetable oil
-
1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
-
1 medium onion, chopped
-
3 cloves garlic, crushed
-
½ teaspoon cumin seed
-
½ teaspoon black mustard seed
-
1 teaspoon ground turmeric
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1 teaspoon chili powder
-
1 teaspoon salt
-
2 teaspoons tomato puree
-
1 (8 ounce) can chickpeas (garbanzo beans), drained
-
1 (14 ounce) can diced tomatoes
-
1 cup vegetable broth
-
1 teaspoon garam masala
Instructions
-
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Brown the Quorn in the oil, then remove and set aside.
-
In the same pan, add the remaining tablespoon of oil and heat over medium. Cook the onion, garlic, cumin seeds, and mustard seeds for 3 to 5 minutes until the onion softens.
-
Add the turmeric, cumin, coriander, chili powder, and salt. Stir in the tomato paste, then mix in the Quorn, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to a simmer for 20 to 25 minutes. Remove from heat and stir in the garam masala.
Nutritional Information (per portion)
| 273 | Calories |
| 10g | Fat |
| 31g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 273 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 2g | 9% |
| Sodium 1471mg | 64% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 8g | 29% |
| Total Sugars 6g | |
| Protein 17g | 34% |
| Vitamin C 18mg | 20% |
| Calcium 54mg | 4% |
| Iron 3mg | 14% |
| Potassium 205mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
1
2
3
4
5
Evaluation :
5/5