Nutritious Chickpea Curry with Quorn Mince


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Warming stew full of flavor! With Quorn Mince and Chickpeas, this spicy dish is perfect when you want something quick, hearty and tasty.

Serves 4
25 mins
  • 500 g Quorn Mince
  • Rapeseed oil for frying
  • 1 yellow onion
  • 2 cloves of garlic
  • 3 tablespoons rapeseed oil
  • 1 can of coconut milk (400 g)
  • 2 teaspoons cumin
  • Salt
  • Pepper
  • Water
  • 1 can chickpeas, rinsed and drained
  • 130 g fresh spinach
  • 1 lime
  • For serving:
  • 400g oats
  • Fresh coriander
  • Sesame seeds
  1. Boil oats according to the instructions on the package. Set aside
  2. Peel and chop the onion and garlic. Then fry in oil for a couple of minutes. Add cumin.
  3. Add Quorn Mince and fry until nicely colored. Salt and pepper. Stir well so that everything is mixed.
  4. Add the coconut milk. Fill the tin with water and pour into the pot. Then pour in the drained chickpeas.
  5. Let boil for 15 minutes. Then take the pot off the heat and stir in the spinach. Add grated lime peel and squeeze in the juice.
  6. Chop coriander. Sprinkle sesame seeds and coriander on the casserole. Serve with oats.

Made with Quorn Mince

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Quorn Spaghetti bolognese is

90% less

saturated fat than a meat version

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