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Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Meat Free Mince

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High in Protein

Gluten Free

Low in Saturated Fat

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Ingredients

  • 300g Quorn Meat Free Mince
  • 2 tbsp rapeseed  oil
  • 1 red onion, grated
  • 2 cloves of garlic, crushed
  • Curry Spice Blend :
  • 1/2 tsp chilli flakes
  • 1 tsp ground ginger
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ¼ tsp ground fenugreek
  • 125g button mushrooms, quartered
  • 300ml vegetable stock
  • 1 tbsp tomato puree
  • 1 medium carrot, peeled, sliced and then each slice cut into quarters
  • ½ medium cauliflower, cut into small florets
  • 1 tbsp grated root ginger
  • 400g tin of cooked green lentils, drained 1 bunch of fresh coriander leaves, finely chopped

Method

  1. Pre -heat the oil in a large frying pan and cook the onion and garlic for 1-2 minutes. Add the curry spice blend and mushrooms and cook for a further 3-4 minutes. If the pan is very dry add a tablespoon of cold water, stir often and cover if necessary in between stirring to keep the spices from burning
  2. Stir in the stock and tomato puree. Bring to the boil then cover and simmer for 5 minutes
  3. Meanwhile, cook the cauliflower and carrot in boiling water for 5 minutes until beginning to softenDrain well and add to the curry along with the Quorn Mince, grated ginger and green lentils. Stir well then re-cover and cook for a further 8-10 minutes
  4. Stir in the fresh coriander just before serving

Serve with chapattis.

Recipe Inspiration

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