Quorn™, cauliflower & spinach curry
2
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
An easy curry that’s great served with rice or naan bread.
Ingredients
Cumin seeds
1 teaspoon(s), level
Mustard Seeds
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Ground Ginger
½ teaspoon(s), level
Turmeric
½ teaspoon(s)
Olive Oil
1 tablespoon(s)
Onion
1 large
Garlic
2 clove(s)
Chilli, green or red
1 individual
Root Ginger
10 g
Tomato
4 large
Cauliflower, Raw
½ whole
Quorn pieces
350 g
Vegetable stock cube
1 cube(s)
Spinach
120 g
Coriander, fresh
10 sprig(s)
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.
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