Quorn and sweet potato curry
Karen Burns-Booth shares her Quorn curry recipe, filled with Quorn chicken pieces and comforting sweet potato. This quick and easy dish would make a fantastic mid-week meal for vegetarians and meat eaters alike. Vegan Quorn is now widely available in the UK, but make sure to double check the label if cooking up a vegan storm.
Ingredients
- 1 large onion , peeled and roughly diced
- 2 garlic cloves , peeled and finely diced
- 1 tbsp of vegetable oil
- 2 tbsp of tikka curry paste, or 2 tbsp of tikka curry powder
- 2 sweet potatoes , peeled and cut into a small dice
- 400g of tinned chopped tomatoes
- 300ml of vegetable stock
- 300g of Quorn chicken pieces
To serve
- basmati rice , steamed
- mango chutney
Method
1
Heat the oil in a saucepan and gently fry the onions for 5 minutes. After this time, add the garlic and sauté for 2 minutes
2
Add the curry paste or curry powder and cook for 2 minutes, stirring all the time. Add the sweet potatoes, tinned tomatoes and vegetable stock, cover the pan with a lid and simmer for 10 minutes, or until the sweet potatoes are nearly cooked and soft
3
Add the Quorn pieces and cook uncovered for another 10 minutes until the curry sauce has thickened and the Quorn is cooked
4
Serve with steamed basmati rice and mango chutney
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Quorn and sweet potato curry
