Quorn and Chickpea Curry

Ingredients

• 2 tablespoons vegetable oil
• 1 , 12 ounce
• 1 medium onion , chopped
• 3 cloves garlic , crushed
• 0.5 teaspoons cumin seed
• 0.5 teaspoons 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
• 1 , 14 ounce
• 1 cup vegetable broth
• 1 teaspoon garam masala

Instructions

1. 1

   Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.

2. 2

   Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.

3. 3

   Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.