Quorn™, cauliflower & spinach curry

2
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
An easy curry that’s great served with rice or naan bread.

Ingredients

Cumin seeds

1 teaspoons, level

Mustard Seeds

1 teaspoons, level

Coriander, Dried

1 teaspoons, level

Ground Ginger

½ teaspoons, level

Turmeric

½ teaspoons

Olive Oil

1 tablespoons

Onion(s)

1 large, finely sliced

Garlic

2 clove(s), finely sliced

Chilli, Green or Red

1 individual, deseeded and finely chopped

Root Ginger

10 g, peeled and grated

Tomato

4 large, roughly chopped

Cauliflower, Raw

½ whole, broken into florets

Quorn Vegan Pieces, Frozen

350 g

Vegetable stock cube(s)

1 cube(s)

Spinach

120 g

Coriander, fresh

10 sprig(s), roughly chopped

Instructions

  1. Toast the cumin and mustard seeds in a dry frying pan over a medium heat until they start to pop. Crush using a pestle and mortar and mix with the other spices.
  2. Heat the oil in a large frying pan and cook the onion for 6-8 minutes, or until soft. Add the garlic, chilli and ginger and cook for a further 2 minutes, then add the spice mixture, along with the tomatoes. Cook for 4-5 minutes, then add the cauliflower and Quorn. Stir to coat, then add the stock. Bring to the boil, then reduce to a simmer. Simmer for 15 minutes, partially covered, or until the cauliflower is tender, but not too soft.
  3. Stir through the spinach and cook until it wilts. Season to taste, then stir through the coriander and serve.

Start eating better than ever!