Quorn & Sweet Potato curry

From the Quorn site.

This was easy to make & very tasty, the kids (1.3 & 3.9) both wolfed it down!  I cooked the quorn straight from frozen so it didn’t get browned – must remember to either use fresh or defrost it first next time.

Ingredients

  • 3 tbsp vegetable oil
  • 1 onion, chopped
  • 1 tsp cumin seeds
  • 2 cloves garlic, crushed
  • 250g Quorn pieces
  • 1 tsp ground ginger
  • 1 tbsp medium curry powder
  • 350ml hot vegetable stock
  • 200g sweet potato, diced into 1cm cubes
  • 100g red lentils

To garnish:

  • 3 tbsp plain low fat yoghurt
  • 2 tbsp fresh coriander herb, chopped

Instructions

  1. Cook the lentils
  2. Heat the oil in a large saucepan and fry the onions for about 4 minutes until soft and beginning to go a golden brown colour.
  3. Add the cumin seeds and garlic and stir fry for 30 seconds before adding the Quorn pieces.
  4. Stir in the ginger and curry powder. Cook for a further 1 minute.
  5. Add the vegetable stock and sweet potato. Simmer for about 20 minutes.
  6. Add the lentils and continue to cook until the sweet potatoes are cooked through and soft, and the sauce has thickened slightly.
  7. Just before serving top with yoghurt and coriander.
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Vegetarian. One husband, Two cats, Three kids.

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Posted in Main Meal, Vegetarian

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