Delicious and Easy Quorn and Chickpea Curry: A Flavorful Vegan Delight

Are you looking for a hearty, flavorful, and satisfying vegan meal that’s also quick and easy to prepare? Look no further than this Quorn and Chickpea Curry! This recipe combines the plant-based protein of Quorn with the wholesome goodness of chickpeas in a creamy, spiced tomato-based sauce that’s perfect for a weeknight dinner or a weekend gathering. It’s naturally vegan, packed with nutrients, and bursting with flavor. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with rice, naan bread, or even roasted vegetables.

This dish is a testament to how delicious and accessible vegan cooking can be. It’s a guaranteed crowd-pleaser and a fantastic way to incorporate more plant-based meals into your diet. So, let’s get cooking!

## Why You’ll Love This Quorn and Chickpea Curry

Before we dive into the recipe, let’s talk about why this curry is a winner:

* **Flavorful and Aromatic:** The blend of spices creates a warm, complex flavor profile that’s both comforting and exciting.
* **High in Protein and Fiber:** Quorn and chickpeas are excellent sources of protein and fiber, keeping you feeling full and satisfied.
* **Vegan and Vegetarian-Friendly:** This recipe is completely plant-based, making it suitable for vegans, vegetarians, and anyone looking to reduce their meat consumption.
* **Easy to Make:** This curry comes together in under an hour, making it perfect for busy weeknights.
* **Customizable:** You can easily adjust the spice level, add different vegetables, or use different types of Quorn to suit your preferences.
* **Budget-Friendly:** The ingredients are relatively inexpensive and readily available.
* **Great for Meal Prep:** This curry tastes even better the next day, making it a great option for meal prepping.

## Ingredients You’ll Need

Here’s a list of everything you’ll need to make this delicious Quorn and Chickpea Curry:

* **Quorn Pieces:** 1 package (approximately 300-400g) of Quorn pieces (chilled or frozen). You can use Quorn mince as an alternative, but the pieces offer a better texture in the curry.
* **Chickpeas:** 1 can (400g/14oz) of chickpeas, drained and rinsed.
* **Onion:** 1 large onion, finely chopped.
* **Garlic:** 2-3 cloves of garlic, minced.
* **Ginger:** 1-inch piece of ginger, grated or finely minced.
* **Tomatoes:** 1 can (400g/14oz) of crushed tomatoes or diced tomatoes.
* **Tomato Paste:** 2 tablespoons of tomato paste.
* **Coconut Milk:** 1 can (400ml/13.5oz) of full-fat coconut milk. This adds richness and creaminess to the curry. Light coconut milk can be used but will result in a less creamy curry.
* **Vegetable Broth:** 1 cup of vegetable broth (or water).
* **Olive Oil or Coconut Oil:** 2 tablespoons.
* **Spices:**
* Turmeric Powder: 1 teaspoon
* Garam Masala: 1.5 teaspoons
* Cumin Powder: 1 teaspoon
* Coriander Powder: 1 teaspoon
* Chili Powder or Cayenne Pepper (optional): 1/4 – 1/2 teaspoon, depending on your spice preference.
* Salt: To taste
* Black Pepper: To taste
* **Fresh Cilantro:** A handful, chopped, for garnish.
* **Lemon or Lime Juice:** 1 tablespoon, for a touch of brightness.
* **Optional Add-ins:**
* Spinach: A few handfuls of fresh spinach, added towards the end of cooking.
* Bell Peppers: 1 bell pepper (any color), chopped.
* Cauliflower or Broccoli florets: About 1 cup.
* Potatoes: 1-2 medium potatoes, diced.

## Equipment You’ll Need

* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring spoons and cups
* Wooden spoon or spatula

## Step-by-Step Instructions

Now, let’s get to the fun part – making the curry! Follow these easy steps for a delicious and satisfying meal.

**Step 1: Prepare the Ingredients**

Before you start cooking, it’s a good idea to prepare all your ingredients. This will make the cooking process much smoother and more efficient.

* Chop the onion finely.
* Mince the garlic and ginger (or grate the ginger).
* Drain and rinse the chickpeas.
* Chop the cilantro.
* If using frozen Quorn pieces, thaw them according to the package instructions. No need to thaw the chilled pieces.

**Step 2: Sauté the Aromatics**

Heat the olive oil or coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning.

Next, add the minced garlic and ginger to the pot. Sauté for another 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 3: Add the Spices**

This is where the magic happens! Add the turmeric powder, garam masala, cumin powder, coriander powder, and chili powder (if using) to the pot. Stir well to combine the spices with the onion, garlic, and ginger.

Cook the spices for 1-2 minutes, stirring constantly, until fragrant. This will help to release their flavors and create a richer, more complex curry.

**Step 4: Add the Tomatoes and Tomato Paste**

Pour in the crushed tomatoes (or diced tomatoes) and tomato paste. Stir well to combine everything. Bring the mixture to a simmer.

**Step 5: Simmer the Sauce**

Reduce the heat to low, cover the pot, and let the sauce simmer for 10-15 minutes, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken slightly.

**Step 6: Add the Quorn and Chickpeas**

Add the Quorn pieces and chickpeas to the pot. Stir well to coat them with the sauce.

**Step 7: Add Coconut Milk and Vegetable Broth**

Pour in the coconut milk and vegetable broth (or water). Stir well to combine everything. Bring the mixture back to a simmer.

**Step 8: Simmer the Curry**

Reduce the heat to low, cover the pot, and let the curry simmer for 15-20 minutes, or until the Quorn is heated through and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.

If you’re adding any optional vegetables like spinach, bell peppers, cauliflower, broccoli, or potatoes, add them during the last 10-15 minutes of cooking time, depending on how tender you want them to be. Spinach should be added in the last few minutes as it wilts quickly.

**Step 9: Season and Finish**

Taste the curry and season with salt and black pepper to your liking. Add a tablespoon of lemon or lime juice for a touch of brightness.

**Step 10: Garnish and Serve**

Remove the pot from the heat and stir in most of the chopped cilantro, reserving a little for garnish. Serve the Quorn and Chickpea Curry hot, garnished with the remaining cilantro.

## Serving Suggestions

This Quorn and Chickpea Curry is delicious served with a variety of accompaniments. Here are a few suggestions:

* **Rice:** Basmati rice, jasmine rice, or brown rice are all excellent choices.
* **Naan Bread:** Warm naan bread is perfect for scooping up the curry.
* **Roti:** Another delicious Indian flatbread option.
* **Roasted Vegetables:** Roasted sweet potatoes, cauliflower, or broccoli make a healthy and flavorful side dish.
* **Salad:** A simple green salad with a light vinaigrette can provide a refreshing contrast to the richness of the curry.
* **Yogurt:** A dollop of plain yogurt or vegan yogurt can add a cooling element.
* **Mango Chutney:** Adds a touch of sweetness and tanginess.

## Tips and Variations

Here are a few tips and variations to help you customize this recipe to your liking:

* **Spice Level:** Adjust the amount of chili powder or cayenne pepper to control the spice level. If you prefer a milder curry, omit the chili powder altogether.
* **Vegetables:** Feel free to add other vegetables to the curry, such as green beans, peas, or zucchini.
* **Quorn:** You can use different types of Quorn, such as Quorn mince or Quorn fillets, depending on your preference. Just adjust the cooking time accordingly.
* **Coconut Milk:** For a richer and creamier curry, use full-fat coconut milk. For a lighter curry, use light coconut milk.
* **Tomato Base:** If you don’t have canned crushed tomatoes or diced tomatoes, you can use fresh tomatoes that have been peeled and chopped.
* **Sweetness:** If you prefer a slightly sweeter curry, you can add a teaspoon of sugar or maple syrup.
* **Lemon/Lime:** Don’t skip the lemon or lime juice at the end. It brightens up the flavors and adds a wonderful zing.
* **Make it Ahead:** This curry tastes even better the next day, so feel free to make it ahead of time and store it in the refrigerator.
* **Freezing:** This curry freezes well. Allow it to cool completely before transferring it to an airtight container and freezing. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stovetop.
* **Instant Pot:** This recipe can also be adapted for the Instant Pot. Sauté the onion, garlic, and ginger in the Instant Pot using the sauté function. Then, add the spices, tomatoes, tomato paste, Quorn, chickpeas, coconut milk, and vegetable broth. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes, then a quick release.

## Nutritional Information (Approximate)

*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.*

* Calories: Approximately 350-450 per serving
* Protein: 20-25g
* Fat: 20-30g
* Carbohydrates: 30-40g
* Fiber: 10-15g

## Conclusion

This Quorn and Chickpea Curry is a delicious, healthy, and easy-to-make vegan meal that’s perfect for any occasion. With its flavorful blend of spices, creamy coconut milk, and hearty ingredients, it’s sure to become a family favorite. So, gather your ingredients, follow the steps, and enjoy this flavorful and satisfying curry!

Enjoy your delicious and healthy Quorn and Chickpea Curry! Don’t forget to share this recipe with your friends and family. Bon appétit!