Quorn and vegetable curry

350g Quorn chicken style pieces
2 cloves garlic, crushed
1 red chilli, chopped
1 inch Ginger, grated
1 onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1 tsp black peppercorns, ground
1 tsp nigella (black onion) seeds, ground
1 tbsp cumin seeds, ground
1 tsp curry powder
1 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground cardamom
1 can chopped tomatoes
1 can light coconut milk
1 can chickpeas
1 tbsp tomato purée

Fry Quorn, onions, garlic, ginger, chilli, and peppers in fry light, for about 5 mins, adding spices and a little water to keep moist.

Add tomatoes, chickpeas, coconut milk and tomato puree, bring to boil then turn down to a simmer for about 20 mins or until the quorn is cooked through.

 

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